Tenderloins with Rosemary and Mushrooms

This recipe is from my Better Homes & Garden Big Book of 30-Minute Dinners cookbook. I probably don't utilize this cookbook enough because all the recipes are accessible and look delicious. This might be one of the first cookbooks I actually purchased. I bought it sophomore or junior year at the clearance Barnes & Noble section and look where we are now. Even though the recipe is pretty simple (seared steak with the wine-mushroom reduction sauce) the cookbook provided me with an idea I hadn't had prior before heading off to the grocery store. In my previous Steak, Potatoes, and a Green post the preparation of the steak will vary as you can see. I substituted the roasted broccoli for steamed asparagus and was planning to replace the potato starch with rice but I forgot it cook it. We didn't really need it; this steak and sauce were phenomenal and the asparagus melted in your mouth.

Tenderloins with Rosemary and Mushrooms
1 tbsp butter
1 tbsp cooking oil
4 beef tenderloin steaks, cut 1 inch thick
   I used two 3/4 lb ribeyes which we split one and had another for leftovers
2 cups sliced fresh mushrooms
4 green onions, sliced julienne style 
1 tbsp snipped fresh rosemary or 1 tsp dried
   I used dried. Fun Fact: Patrick and I are starting a herb garden! Be on the lookout for the debut of our herbs... if they make it
1/2 tsp bottled minced garlic or 1 clove garlic, minced
   I minced 3 garlic cloves.
1/4 tsp pepper
1/3 cup dry sherry, dry red wine, or beef broth
Fresh rosemary sprigs (optional)

1. In a large skillet melt butter. Stir in cooking oil. Trim any separable fat from steaks. Add steaks to skillet and cook over medium to medium-high heat for 10 to 12 minutes or to desired doneness, turning once. Transfer to a serving platter, reserving drippings in skillet. Keep steaks warm.

Flip of the steak.

2. Stir mushrooms, green onions, rosemary, garlic, and pepper into reserved drippings. Cook and stir over medium-high heat for 3 or 4 minutes or until mushrooms are tender. Reduce heat.

3. Carefully stir in sherry, wine, or broth. Cook and stir about 1 minute more or until heated through. Spoon over steaks. If desired, garnish with fresh rosemary sprigs. Makes 4 servings.

For the asparagus: Prepare asparagus by snapping off the tough ends. To do this lightly grasp each end of the asparagus and bend until it snaps. The good/tender end will be the tip and the other end can be thrown away. Fill a pot complete with steamer basket with water until it reaches the bottom of the basket. Once the water is boiling place in the asparagus. If the asparagus is small and tender steam for 3-4 minutes. Add an extra minute or two if it is larger. Promptly remove the asparagus from the steamer basket and place on a plate for dressing; drizzle with extra-virgin olive oil and season with salt and pepper.

Drizzled and seasoned asparagus.

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