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2-4 choice beef tenderloin filets 2 to 2-1/2″ thick
Lawry’s seasoned salt
1 Lb. fresh mushrooms, sliced
1/2 cup dry white wine
1 TB unsalted butter
Heat an iron skillet over high heat. Do not add any butter or oil. Season one side of each filet with seasoned salt. Lay filets in hot skillet and reduce heat to medium. After approximately 3-4 minutes, cut into a filet from the edge to see color of center of meat. Turn filets, season, and cook 2-3 minutes on the second side until desired doneness is reached. Remove filets and add 1 TB butter to skillet. Saute mushrooms until tender, adding wine as you sauté. Serve with Molten Golden mashed potatoes and a spinach salad with dried cranberries, walnuts and vinaigrette dressing.
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