Tenderloin with Rosemary and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) butter |
1 tablespoon(s) cooking oil |
4 beef tenderloin, cut i inch thick |
2 cup(s) sliced fresh mushrooms |
2 green onions, sliced (1/4 c) |
1 tablespoon(s) snipped fresh rosemary (or 1 tsp. dried rosemary) |
1 clove(s) garlic |
1/4 teaspoon(s) pepper |
1/3 cup(s) dry sherry, dry red wine or beef broth |
fresh rosemary sprigs (optional) |
Directions:
1. In a large skillet, melt butter. Stir in cooking oil. Add steaks to skillet and cook over medium to medium-high heat for 10-12 minutes or to desired doneness, turning once. Transfer to a serving platter, reserving drippings in skillet. Keep steaks warm.
2. Stir mushrooms, green onions, rosemary, garlic and pepper into reserved drippings. Cook and stir over medium-high heat for 3-4 minutes or until mushrooms are tender. Reduce heat.
3. Carefully stir in sherry, wine or beef broth. Cook and stir about 1 minute more or until heated through. Spoon over steaks. If desired, garnish with rosemary sprigs.
4. calories, 14 g fat
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