Golden Fig Fine Foods

Pan Seared Beef Tenderloin with Asparagus and Morels

  • 2 beef tenderloin (butterfly if quicker cook time is desired!)
  • 1 lb asparagus, cleaned
  • A few Morel mushrooms, washed and sliced (Shiitake, Portabella or Cremini also work deliciously!)
  • 3 TB Wild Ramp Butter (plain butter also works, just throw in a few herbs!)
  • Balsamic vinegar (We are partial to Basil Balsamic)
  • Salt and pepper, to taste
  1. Heat stainless steel or cast iron pan to medium hot.
  2. Season steak with salt and pepper.
  3. Place steaks in hot, dry pan and cook for 1 minute per side.
  4. Add 1 TB butter and continue to cook until desired doneness.
  5. Remove steaks from pan & cover with bowl or foil and let rest 5 minutes.
  6. Melt remaining 2 TB butter in pan, add asparagus & morels. Saute about 5 minutes, until mushrooms are cooked and asparagus is tender.
  7. In the remaining minute or so of cooking, add 1 or 2 TB balsamic vinegar to pan.
  8. Plate and serve.

As seen on Twin Cities Live May 18th, 2015

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