Sometimes I'm so enamored with bacon I forget my other favorite 4 hooved animal - so ring the cowbell for yummy beef!
Balsamic Beef Tenderloin Tops with Mushrooms and Acorn Squash
Ingredients:
2 lbs beef tenderloin tips
16 oz mushrooms (I like baby Bella)
1 acorn squash - sliced, seeded an halved
Sea salt
Freshly ground black pepper
1/4 c extra virgin olive oil
1/2 c balsamic vinegar, divided
1 Tbsp grainy Dijon mustard
2 tsp minced fresh rosemary
2. Tbsp grass-fed butter, divided
4 small onions, cut 1/2 in dice (about. 2 cups)
1. Preheat oven to 400 degrees F.
2. Season tenderloin and squash with salt and pepper. Cook squash in the oven for 40 minutes.
3. Combine oil, vinegar, mustard, and rosemary in a medium bowl. Place tenderloin in balsamic mixture and let marinade for 30 minutes.
4. While meat marinates, warm butter in a large skillet over medium heat (eating at a higher level - go olive oil). Add onions and sauté for 15-20 minutes, stirring occasionally, until they begin to caramelize.
5. Add mushrooms and continue to cook for 5-10 minutes or until cooked. At the same time in another large skillet, warm the remaining 1 T of butter. Add meat, transferring the marinade to a small sauce pan. Simmer the marinade for 2 minutes to kill any bacteria.
6. Sauté the steak for 3-4 minutes or until medium rare. Add it to the mushroom mixture and stir to combine.
7. To serve, divide steak and mushroom mixture evenly among plates. Place acorn squash on the side and drizzle with balsamic marinade.
