Dog house saute' with tenderloin

[snugsnug]

One bundle of fresh asparagus
Several Porta Bella mushrooms
One red bell pepper
One yellow bell pepper
1/4 pound of real butter
Three table spoons of extra virgin olive oil
Three table spoons of minced garlic-fresh or jar (jar is just as good)
Dash of cayenne pepper
Dash of salt
Two and a half pounds of beef tenderloin

Melt butter, add garlic, salt cayenne, be careful not to scorch.
Rinse and break tops of asparagus off, about two thirds of length. Add asparagus and sauté for several minutes. Turn heat down and cover.

Rinse and clean bell peppers, remove all seeds, and quarter, rub olive oil all over, put in oven under broiler until charred, remove burned skin, leaving the meat and add to sauté.

Rinse and rub with olive oil. Broil tenderloin to desired temperature, we like ours medium rare to medium. Don't season tenderloin until after you remove from broiler, seasoning will drain juices.

Remove stems from mushroom caps if still on and mince and add to sauté. Cut mushrooms into strips and add to sauté for three more minutes or until done to your liking.

This is the meal I use to get out of the dog house, and it works every time.

[flickchic]

This is the meal I use to get out of the dog house, and it works every time.<!-- / message --><!-- sig -->

Well now, that's a give away from Mars!!!!!. ....My man cooks me a delightful steak (medium rare) surrounded by bacon and mushrooms just the way I love it....he has it down pat and I prefer his mingons to any restaurant any day!!!!! OH yeah!!