Golden Fig Fine Foods

Beef Tenderloin, Asparagus & Morel Pasta

  • 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
  1. Start a pot of water to boil for pasta.
  2. Heat stainless steel or cast iron pan to medium hot.
  3. Season steak with salt and pepper.
  4. Place steaks in hot, dry pan and cook for 1 minute per side.
  5. Add 1 TB butter and continue to cook until desired doneness.
  6. Remove steaks from pan & cover with bowl or foil and let rest 5 minutes.
  7. Melt remaining 2 TB butter in pan, add asparagus & morels. Saute about 5 minutes, until mushrooms are cooked and asparagus is tender.
  8. In the remaining minute or so of cooking, add 1 or 2 TB balsamic vinegar to pan.
  9. Add pasta to boiling water and cook according to package directions.
  10. Thinly slice steak and add it, and any juices, back to pan.
  11. Stir well to combine.
  12. Serve with angel hair pasta and sprinkle blue cheese on top.

As seen on Twin Cities Live May 18th, 2015

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