Tenderloins With Rosemary and Mushrooms |
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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Adapted from BHG. Simple and deliciious. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon cooking oil |
4 beef tenderloin steaks, cut 1-inch thick and trimmed of fat |
2 cups sliced fresh mushrooms |
1/4 cup sliced green onion |
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary |
1 teaspoon minced bottled garlic |
salt and pepper |
1/3 cup dry sherry or 1/3 cup dry red wine or 1/3 cup beef broth |
fresh rosemary |
Directions:
1. In a large skillet, melt the butter.
2. Add in the oil; stir to combine.
3. Add the steaks to the skillet; cook over medium to medium-high heat for 10-12 minutes or until desired doneness, turning once.
4. Transfer steaks to a platter; keep drippings in skillet.
5. Keep steaks warm.
6. Add mushrooms, green onions, rosemary, garlic, and salt/pepper into reserved drippings.
7. Saute/stir over medium-high heat for 3-4 minutes or until mushrooms are tender; lower heat.
8. Carefully add in sherr, wine, or beef broth; cook and stir for 1 minute or until heated through.
9. Spoon over steaks.
10. Garnish with sprig of fresh rosemary.
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