I love filet mignon, but I'm not crazy about its price, so I came up with a recipe for more affordable beef tenderloin. Now I cook it once a week. My husband loves the leftovers, too. —Linda Flynn, Ellicott City, Maryland
Ingredients
- 1 pound beef tenderloin or top sirloin steak, cut into 3/4-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 1 green onion, sliced
- 1/4 cup butter, cubed
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1/2 pound sliced fresh mushrooms
- 1 tablespoon reduced-sodium soy sauce
- 1-1/2 teaspoons lemon juice
- Hot cooked rice
Directions
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1Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan.
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2In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.
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