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Ingredients: 4 beef tenderloin steaks, cut 1 inch thick 1 teaspoon olive oil 1/4 teaspoon black pepper 2 large portabello mushrooms, halved and sliced 8 green onions, cut into 1-inch pieces 1 tablespoon butter or margarine 1/3 cup reduced-sodium beef broth 2 tablespoons Madeira or port wine
Directions:
Trim fat from steaks. Rub both sides of steaks with oil and pepper.
For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium-rare (145 degree F) and 12 to 15 minutes for medium (160 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.)
Meanwhile, for sauce, in a large skillet cook and stir mushrooms and onions in hot butter over medium heat about 5 minutes or until vegetables are tender. Stir in broth and Madeira. Bring to boiling. Remove from heat. Thinly slice steaks diagonally and serve with sauce.
what i am making for news years eve at work...yummmmmmmmmm
Chef Mick Member # 11209
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ok its time to try to tread in the snow to make this for my residents for dinner
posted ![[Razz]](tongue.gif)
