NEW YEAR'S SURF &TURF
2 cups sliced fresh mushrooms
2 tablespoons finely chopped green onion
1-1/2 teaspoons minced garlic, divided
5 tablespoons olive oil, divided
5 tablespoons butter, divided
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1/2 teaspoon browning sauce, optional
8 beef tenderloin steaks (1 to 1-1/2 inches thick and 8 ounces each)
1 In a large skillet, saute the mushrooms, onion and 1 teaspoon garlic in 2 tablespoons oil and 2 tablespoons butter until tender. Cook and stir for 1 minute. Stir in the parsley, basil and browning sauce if desired. Remove from the skillet; keep warm.
2 In the same skillet, cook steaks in 2 tablespoons oil and 2 tablespoons butter over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Return mushroom mixture to the pan; heat through.
3 Meanwhile, in another skillet, combine the remaining butter and oil. Serve with the steaks.
Yield: 8 servings.