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Categories:Viewed: 64 - Published at: 3 years ago
Ingredients
- 1 1/2 pounds beef tenderloin, 1" thick
- 4 garlic cloves, minced, divided
- 4 tsp crushed dried rosemary, divided
- 2 Tbs olive oil, divided
- 1/2 small onion, sliced lengthwise
- 2 pound asparagus, cut into 2 inch pieces (1 bundle)
- 1 pound white mushrooms, sliced
- 2 tsp grated lemon zest
- salt & fresh ground pepper
Method
- Score both sides of steak in a diamond pattern by carefully making 1/8" deep diagonal cuts with a sharp knife at 1" intervals. Rub half of garlic & 2 tsp rosemary into both sides of meat and season with salt & pepper.
- Heat 1 Tbs of oil in large skillet over med-high. Add steak & cook, turning once, ~4 minutes per side ofr medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
- Heat remaining oil in same skillet. Add onion & cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid is evaporated ~5 minutes. Stir in lemon zest & remaining rosemary; season to taste with salt & pepper.
- Cut steak into thin slices and serve with veggies.
- Squeeze 1-2 slices of lemon over the veggies.
