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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love Filet Mignon, but not its price! While grocery shopping, I picked up a more affordable beef tenderloin tail. I brought it home and came up with this recipe. Now I cook it once a week, plus my husband loves taking the leftovers to work. âLinda Flynn Ellicott City, Maryland Ingredients:
1 pound beef tenderloin roast, cubed |
1 green onion, sliced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon canola oil |
2 garlic cloves, minced |
1 pound fresh asparagus, trimmed and cut into 2-inch pieces |
1/2 pound sliced fresh mushrooms |
1/4 cup butter, cubed |
1 tablespoon reduced-sodium soy sauce |
1-1/2 teaspoons lemon juice |
hot cooked rice |
Directions:
1. In a wok or large skillet, stir-fry the beef, onion, salt and pepper in oil for 3-5 minutes. Add garlic; cook 1 minute longer. Remove and keep warm.
2. In the same pan, stir-fry asparagus and mushrooms in butter until asparagus is tender. Return beef mixture to the pan. Stir in soy sauce and lemon juice; heat through. Serve with rice. Yield: 4 servings.
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