- 2 beef tenderloin, sliced in half
- 1 lb asparagus, cleaned and snapped into smallish pieces
- A few Morel mushrooms, washed and sliced (Shiitake, Portabella or Cremini also work deliciously!)
- 1 pint cherry tomatoes
- 4 TB Wild Ramp Butter (plain butter also works, just throw in a few herbs!)
- Balsamic vinegar
- Salt and pepper, to taste
- 1/2 C crumbled blue cheese
- 1 lb angel hair pasta
- Start a pot of water to boil for pasta.
- Heat stainless steel or cast iron pan to medium hot.
- Season steak with salt and pepper.
- Place steaks in hot, dry pan and cook for 1 minute per side.
- Add 1 TB butter and continue to cook until desired doneness.
- Remove steaks from pan & cover with bowl or foil and let rest 5 minutes.
- Melt remaining 2 TB butter in pan, add asparagus & morels. Saute about 5 minutes, until mushrooms are cooked and asparagus is tender.
- In the remaining minute or so of cooking, add 1 or 2 TB balsamic vinegar to pan.
- Add pasta to boiling water and cook according to package directions.
- Thinly slice steak and add it, and any juices, back to pan.
- Stir well to combine.
- Serve with angel hair pasta and sprinkle blue cheese on top.
As seen on Twin Cities Live May 18th, 2015