Razz

This is one of my favs to cook. Oh so good!

1 Tablespood margarine or butter
1 Tablespoon cooking oil
4 Beef tenderlon steaks, cut 1 inch thick
2 cups sliced fresh mushrooms
2 green onions, sliced (1/4 c)
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed.
1/2 teaspoon bottled minced garlic or 1 clove garlic, minced
1/4 teaspoon pepper
1/3 cup dry sherry, dry red wine, or beef broth (i use the dry red wine)


1. in a large skillet melt margarine or butter. Stir in cooking oil. Trim any separable fat from steaks. Add steaks to skillet and cook over medium to medium high heat for 10-12 mins or so to desired doneness, turning once. Transefer to 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 mins or until mushrooms are tender. (I always put more mushrooms in...Lance is constantly picking them out while I cook) Reduce heat.

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

FYI

249 Calories
14 g total fat
64 mg cholesterol
83 mg sodium
4 g carbohydrate
1 g fiber
23 g protein