Recipe adapted from the Georgia Beef Board. For more information about Georgia Beef, visit



4 beef Tenderloin Steaks, cut 2.5 cm thick (about 170 g each)

1 tablespoon butter

1½ cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large

¼ cup minced shallots

1½cups beef broth

½ teaspoon chopped fresh thyme or ¼ teaspoon dried thyme

1 tablespoon cornstarch

1 tablespoon water


Set the EGG to direct cooking 316°C/600°F.

Cook steaks 2 minutes, flip, cook 2 more minutes, then flip one last time and cook for 2 additional minutes. Check internal temperature with food thermometer for doneness. Remove to platter, season with salt and pepper, as desired. Keep warm.

Set the EGG to indirect cooking at 177°C/350°F.

In a Stir fry or Paella Pan, heat butter until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to pan, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and water in small bowl; stir into mushroom mixture.

Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.

Serve steaks with sauce.

Makes 4 servings.