Blot the beef dry and season with salt and pepper. Heat the oil in a heavy sauté pan over high heat. Add the beef and sauté to the desired doneness, about 3-4 minutes per side for medium-rare. Transfer the steaks to a warmed platter and cover to keep warm while completing the sauce.
Return the sauté pan to medium-high heat and add enough oil to coat the bottom of the pan. Add the mushrooms, along with the McCormick Sweet Basil, Citrus & Garlic Spice Blend Rub and sauté until browned and any juices they have released cook away, about 4 minutes. Add the pizzaiola sauce and any juices released by the steaks. Reduce the heat to medium and simmer until the sauce develops a good flavor and consistency, about 5 minutes.
Taste the sauce and adjust the seasonings with salt and pepper to taste.
Ingredients
4 Braveheart® Black Angus Beef Tenderloin, 6 oz
1 1/2 cup Asiago Mixed Sliced Mushroom Blend
2 tbsp Piancone® Oil, Olive, Extra Virgin, additional as needed
