Tenderloin with Rosemary and Mushrooms
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- 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)
- 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.
- 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.
- 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.
- 249 calories, 14 g fat
This recipe is a personal recipe added by dmradcliffe and has not been tested or endorsed by MyRecipes.
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Tenderloin with Rosemary and Mushrooms Recipe at a Glance
- COURSE: Main Dishes