Asparagus Beef Saute
I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. —Linda Flynn, Ellicott City, Maryland
Ingredients
- 1 pound beef tenderloin or top sirloin steak, cut into 3/4-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 1 green onion, sliced
- 1/4 cup butter, cubed
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1/2 pound sliced fresh mushrooms
- 1 tablespoon reduced-sodium soy sauce
- 1-1/2 teaspoons lemon juice
- Hot cooked rice
Reviews
Hello! Cooking for two here. Had rib eye steak (reversed seared) and oven roasted asparagus yesterday. Googled steak + asparagus recipes and found this. Tryied to stay true to the recipe, but had to adjust for what I had. Rendered the remaining fat from steak, no mushrooms, used 1/2 chopped onion. Only 1 skimpy garlic bulb...used a good amount of dried chopped garlic. Followed lead of others....doubled, then tasted and tripled the soy sauce/lemon juice. Having it over white rice tonight, cant wait. I know this is 5 star as I have been tasting it as I went along!
Mushrooms, asparagus and good steak all in one dish, nothing could be better. This was absolutely delicious and came together fast. I used sirloin steak as well and seasoned it with Emeril's Original Essence. I doubled the sauce and might triple it next time. It has just the right amount of seasonings.
Absolutely delicious. I used top sirloin. I also doubled the soy sauce and lemon juice, and next time I might triple it. It’s definitely a keeper.
I prepared this as written; the name “sauté” aptly applies. It is not an Asian stir-fry but a delicious sautéed beef with vegetables. The sauce is mild but fitting to its’ title. We thoroughly enjoyed this meal and will prepare again. I served it on quinoa instead of rice, to keep glycemic index on the lower side.
I love to cook and try out new recipes. Well, my husband is my guinea pig and he came back for seconds on this made just the way you have it here. We loved it and will make it again. Thank you for sharing it! Next time I may have to double the recipe so we can take the leftovers to work the next day for our lunches.
I made this last night. It was wonderful! I didn’t cut the meat small enough so had to bring out a knife so be sure to cut the 3/4” recommended. The flavore was spot on. I use sirloin steak and it was perfect!
I thought this was very good. I used filet mignon and seasoned it with Montreal steak seasoning, used more onions and garlic and soy sauce. I would say don't measure just add as much as you want.
I did season the meat more and the sauce, but other than that, really good meal!
More broth, more mushrooms, more onion - I put in more of everything because I just can’t help myself! But then again, we’ve eaten this many times and know how we like it. Yummy recipe!
Super good! I did change the sauce as it seemed a bit bland and there wasn't enough of it. I added some grated ginger root. I had a smidgen of leftover bottled garlic stirfry sauce I added. Next time I will double the sauce and add the ginger root again. It really improved the taste. Otherwise this was so good. We will be having this again and again.