- 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
- 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.
- Plate and serve.
As seen on Twin Cities Live May 18th, 2015