Place porcini mushrooms in a small bowl; cover with boiling water to
rehydrate. Cover and let stand for 30 minutes or until tender.
Drain, reserving the liquid; rinse mushrooms. Thinly slice; set aside.
Combine 3 teaspoons flour, 1/2 teaspoon salt and pepper in a shallow dish.
Dredge steaks in flour mixture, shaking off any excess.
Heat a large sauté pan over medium-high heat until hot. Add 1 tablespoon
olive oil. Cook steaks for 4-5 minutes on each side or until internal
temperature reaches 135 degrees F with meat thermometer inserted into the
thickest part of the steak. Remove from heat and keep warm, tenting with
Heat remaining 1 tablespoon olive oil in pan over medium-high heat. Add
onion and garlic; sauté for 2-3 minutes or until onion is tender.
Add remaining 1/2 teaspoon salt, porcini, shiitake, cremini mushrooms
and thyme; sauté for 4-5 minutes or until mushrooms release moisture and
Add broth; bring to boil, reduce heat and simmer for 2-3 minutes or
Return beef to pan and cook for 2-3 minutes or until heated being
careful not to overcook beef (145 degrees F).
Sprinkle with chives and serve.
Yield: 4 servings
Nutrition information per serving: Calories 970; Total fat 8 g (Sat. fat
1.5g; Trans fat 0g); Cholest. 15 mg; Sodium 970 mg; Total Carb. 19 g; Fiber 4g;
Total Sugars 4g; Protein 14g; Vit D (0% DV); Calcium (2% DV); Iron (30% DV);