Tenderloin with Rosemary and Mushrooms

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)

Preparation

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. 249 calories, 14 g fat