INGREDIENTS
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2 cups sliced fresh mushrooms
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2 tablespoons finely chopped green onion
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1 1/2 teaspoons minced garlic, divided
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5 tablespoons olive or vegetable oil, divided
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5 tablespoons butter or margarine, divided
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1/2 cup dry red wine or beef broth
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2 tablespoons minced fresh parsley
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2 tablespoons minced fresh basil
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1/2 teaspoon browning sauce
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8 beef tenderloin steaks (1 inch thick)
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24 uncooked medium shrimp, peeled and deveined
DIRECTIONS
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In a large skillet, saute the mushrooms, onion and 1 teaspoon garlic in 2 tablespoons oil and 2 tablespoons butter until tender. Add wine or broth; cook and stir for 1 minute. Stir in the parsley, basil and browning sauce if desired. Remove from the skillet; keep warm.
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In the same skillet, heat 2 tablespoons oil and 2 tablespoons butter over medium-high heat. Add the steaks; cook for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Return mushroom mixture to the pan; heat through.
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Meanwhile, in another skillet, combine the remaining butter and oil. Add the shrimp and remaining garlic; cook and stir until shrimp turn pink. Serve with the steaks.
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