Tenderloins With Rosemary and Mushrooms

Name: Tenderloins With Rosemary and Mushrooms
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon butter or 1 tablespoon margarine; 1 tablespoon cooking oil; 4 beef tenderloin steaks, cut 1-inch thick and trimmed of fat; 2 cups sliced fresh mushrooms; 1/4 cup sliced green onion; 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary; 1 teaspoon minced bottled garlic; salt and pepper; 1/3 cup dry red wine or 1/3 cup beef broth; fresh rosemary

Submitted by ratherbeswimmin

"Adapted from BHG. Simple and deliciious."

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Ready In:: 47mins
Ingredients:: 10
Serves:: 4

ingredients

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon cooking oil
4 beef tenderloin steaks, cut 1-inch thick and trimmed of fat
2 cups sliced fresh mushrooms
¹⁄₄ cup sliced green onion
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon minced bottled garlic
salt and pepper
¹⁄₃ 1/3 cup dry red wine or 1/3 cup beef broth
fresh rosemary

directions

In a large skillet, melt the butter.
Add in the oil; stir to combine.
Add the steaks to the skillet; cook over medium to medium-high heat for 10-12 minutes or until desired doneness, turning once.
Transfer steaks to a platter; keep drippings in skillet.
Keep steaks warm.
Add mushrooms, green onions, rosemary, garlic, and salt/pepper into reserved drippings.
Saute/stir over medium-high heat for 3-4 minutes or until mushrooms are tender; lower heat.
Carefully add in sherr, wine, or beef broth; cook and stir for 1 minute or until heated through.
Spoon over steaks.
Garnish with sprig of fresh rosemary.