BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
TENDERLOIN OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE
Steps:
- Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets into the skillet and sear until golden brown. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the fillets to a plate. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated. Add the red wine and cook until reduced by half. Add the stock and cook until reduced by half. Whisk in the butter and mustard and cook for 30 seconds. Taste and season with salt and pepper if needed. Garnish with the parsley.
- Top the now-rested fillets with the sauce and taste.
ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
- Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
- When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
- Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.
FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
BEEF TENDERLOIN WITH MUSHROOM SAUCE
Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.
Nutrition Facts :
BEEF TENDERLOIN FILETS
Simple. Elegant. Delicious. Great recipe for very special occasions. I serve with garlic mashed potatoes (or sometimes wild rice), green beans with cherry tomatoes (recipe on this site), green salad with sweet poppy seed dressing (my published recipe on this site), and homemade sweet dinner rolls (recipe on this site). Enjoy!
Provided by Alley
Categories Meat and Poultry Recipes Beef Steaks
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Pat meat dry and season with salt and black pepper to taste.
- Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
- Pour sauce over beef on the serving plate.
Nutrition Facts : Calories 379 calories, Carbohydrate 2.2 g, Cholesterol 142.3 mg, Fat 24.4 g, Fiber 0.3 g, Protein 33.6 g, SaturatedFat 13 g, Sodium 179.7 mg, Sugar 0.7 g
BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
- Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
- While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
- While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
- Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
- Serve beef with sauce.
BEEF TENDERLOIN WITH A DARK ALE AND MUSHROOM SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Cut the endives in half, remove the core, place in a small pot. Add 1 tablespoon butter, salt, pepper, sugar, and 1 cup ale beer. Bring to a boil, cover with a piece of parchment paper and place in a 350 degree oven. Cook for 30 to 40 minutes, until slightly brown in color and the beer has reduced by 1/2.
- Meanwhile, heat the oil in an ovenproof frying pan or casserole. Season the meat with salt and pepper on all sides. When the oil is very hot, sear the meat, caramelizing all sides evenly. When seared, drain off the fat and add the Belgian beer.
- Increase the oven temperature to 450 degrees F.
- Roast the meat in the oven for 15 to 20 minutes. Remove the pan from the oven and let the meat rest for 5 minutes before slicing.
- Melt 2 tablespoons butter in a heavy-bottomed pot, add the onions, and cook for 3 to 4 minutes. Squeeze the mushrooms out of the juice, and add to the onions, cook for another 2 to 3 minutes. Deglaze the pan with 2 cups beer, and reduce until almost dry. Then add the mushroom rehydrating liquid, and reduce until almost dry. Add the veal stock and the cream, and reduce at low heat until thick. Check the seasoning, reserve.
- To serve, slice the meat in 1/2 to 1/4-inch thick pieces. Place on a plate, surround with the endive leaves. Put the wild mushrooms around the meat and cover with a thin layer of the sauce and serve immediately.
BEEF TENDERLOIN WITH MUSHROOM-WINE SAUCE
This succulent roast takes a little extra time to prepare than a usual weeknight meal, but it's worth it for a special occasion. It's one of my top dinner requests from friends.-Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings (about 3-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Rub thyme and seasoned salt onto all sides of roast. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir 4-5 minutes or until tender. Remove from pan., Place 1 tablespoon butter in pan. Add onions; cook and stir over medium heat 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. Add tomato paste, stock and wine, stirring to loosen browned bits from pan. Bring to a boil; cook 20-25 minutes or until liquid is reduced almost by half., In a microwave, melt remaining butter. Mix flour with butter until smooth; gradually whisk into sauce. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in bacon, mushrooms, salt and pepper; heat through., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with sauce.
Nutrition Facts :
ROAST FILLET OF BEEF WITH WILD MUSHROOM SAUCE
Provided by Pierre Franey
Categories dinner, roasts, sauces and gravies, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Brush the meat with oil. Sprinkle on all sides with salt and pepper to taste.
- Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare. Turn and baste once or twice as it roasts.
- Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
- Pour off most of the fat from the pan. Place on top of the stove. Add the mushrooms and salt and pepper to taste. Cook stirring over medium heat until lightly browned. Add the shallots. Cook briefly, stirring, and add the Madeira. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
- Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet. Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups. Swirl in the butter and remove from heat. Keep warm.
- Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 4 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams
BEEF TENDERLOIN WITH PORCINI MUSHROOM SAUCE
Make and share this Beef Tenderloin With Porcini Mushroom Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the sauce: combine boiling water and mushrooms in a bowl; cover and let stand for 10 minutes or until tender.
- Drain, rinse and drain mushrooms; chop mushrooms.
- Heat oil in a medium pan over med-high heat; add in mushrooms, onion, and shallots; stir/saute for 3 minutes or until onions are tender.
- Decrease heat to medium; add in broth, wine, thyme, and bay leaf; bring to a simmer, cook 6 minutes.
- Discard bay leaf.
- Combine 2 tablespoons water and cornstarch in a small bowl; stir with a whisk.
- Add cornstarch mixture to pan; bring to a boil; cook 1 minute, stir constantly.
- Remove pan from heatt, stir in salt and pepper; keep warm.
- Preheat oven to 400°.
- Prepare beef: heat a large nonstick skillet over med-high heat; sprinkle beef with salt and pepper.
- Coat skillet with cooking spray; add beef to pan; cook 1 minute per side or until browned. Wrap handle of pan w/ foil, place pan in oven; bake at 400° for 5 minutes or until desired degree of doneness.
- Place beef on a platter, let stand 5 minutes before serving; serve with sauce.
Nutrition Facts : Calories 398.9, Fat 27.9, SaturatedFat 11, Cholesterol 80.5, Sodium 496.5, Carbohydrate 9.8, Fiber 0.9, Sugar 2.9, Protein 21
MUSHROOM BEEF TENDERLOIN
This dinner is a quick fix but seems special. A delightful mushroom sauce nicely complements the juicy beef. I like to serve it with toasted French bread.-Blanche Stevens, Anderson, Indiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm., Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with the mushroom sauce.
Nutrition Facts : Fat 26 g fat (16 g saturated fat), Cholesterol 92 mg cholesterol, Sodium 516 mg sodium, Carbohydrate 4 g carbohydrate, Fiber 1 g fiber, Protein 7 g protein.
BEEF FILETS WITH COGNAC-MUSHROOM & ONION SAUCE
I love these, I make them from memory - here is my attempt at writing this down and giving you quantities.
Provided by Manami
Categories Steak
Time 1h26m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle beef evenly with 1/2 teaspoon salt or 1/4 teaspoon kosher salt and 1/2 teaspoon pepper.
- Brown filets in 1 tablespoon hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
- Remove filets, reserving drippings in skillet.
- Melt 2 teablespoons butter in drippings over medium-high heat.
- Add yellow and red onion rings, and saute 5 minutes.
- Add green onions, shallots, mushrooms and garlic.(If more oil is needed add remaining tablespoon), saute 15 minutes or until lightly browned.
- Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates(about 5 minutes).
- Place filets on top of onion mixture in skillet.
- Cover with aluminum foil.
- Bake at 400F for 15-20 minutes or until thermometer inserted in thickest portion of meat register 135F(medium rare).
- Remove filets from skillet, reserving onion mixture in skillet, cover filets loosely, and let stand at room temperature 10 minute.
- Cook onion mixture over medium heat, stirring constantly; 5 min or until liquid evaporates.
- Add salt and pepper to taste, if needed.
- Serve with filets.
PAN ROAST BEEF TENDERLOIN WITH A MUSHROOM CREAM SAUCE
Valentine's Day or any other day, this makes a romantic dinner for two. On Valentine's Day, try cutting some heart-shaped vegetables using a small heart-shaped pastry cutter and your vegetables of choice - butternut squash, carrot, white turnip, are all easy to use for this type of vegetable preparation. Simply slice the vegetable (use a Japanese mandoline if you have one) approximately one-eighth thick. Blanch in boiling, salted water for 60 seconds. Remove; cool down immediately and then cut out the heart shape vegetables. It is far easier to cut the vegetables with a heart-shaped cutter when they have been blanched. Toss them in a little melted butter in a non-stick pan for a couple of minutes. Season with salt and pepper, sprinkle with chopped parsley and arrange on your plate.
Provided by CountryLady
Categories Roast Beef
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
- Season the beef tenderloin with salt and pepper and add to pan.
- Add the clove of garlic and sprig of fresh thyme.
- Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
- To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
- Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
- Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
- Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
- Season with salt and pepper and keep sauce warm on one side.
- Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
- Sauté in a splash of olive oil and butter.
- Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
- Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
- Sprinkle with chopped parsley and serve.
BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA
Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.
Provided by Kittencalrecipezazz
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
- Add in the mushrooms; saute until tender (about 10 minutes).
- Add in shallots with HALF the minced garlic; saute for about 3 minutes.
- Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
- Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
- Season steaks with salt and pepper, and add to skillet.
- Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
- Transfer the steaks to a plate.
- Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
- Add in Madeira and boil until reduced by half (this should take about 3 minutes).
- Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
- Add in cream and boil for about 2 minutes.
- This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
- Stir in the mushroom mixture, and then season the sauce with salt and pepper.
- Return the steaks to skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
Nutrition Facts : Calories 764.1, Fat 66.2, SaturatedFat 30.4, Cholesterol 179.8, Sodium 404.1, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 30.2
ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE
Make and share this Roast Fillet of Beef with Mushroom-Tarragon Sauce recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400F degrees.
- Heat oil in large skillet over high heat.
- Pat beef dry.
- Add to skillet and brown on all sides, turning frequently, about 7 minutes.
- Place rack in roasting pan.
- Transfer beef to rack.
- Roast about 25 minutes for rare, or longer, if desired.
- Pour oil from skillet.
- Add butter and melt over medium-low heat.
- Add shallots and saute 1 minute.
- Add mushrooms, tarragon and salt.
- Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
- Add wine and bring to boil.
- Boil uncovered until almost no liquid remains, about 2 minutes.
- Mix in 1 cup stock.
- Stir cornstarch and remaining ¼ cup stock in small bowl.
- Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
- Boil until thickened, about 1 minute.
- Cut beef into ½ inch slices.
- Overlap slices on plates.
- Spoon sauce over and serve.
- This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).
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Servings 4Total Time 1 hrCategory Steak Cuts
- Preheat the oven to 450°. In a large cast-iron skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over moderate heat until golden brown, 10 minutes. Season with salt and pepper. Add the stock and demiglace and bring to a boil. Simmer the sauce until thickened, 10 minutes. Whisk in the remaining 4 tablespoons of butter and season with salt and pepper. Transfer the mushroom sauce to a medium bowl or saucepan and keep warm. Clean the skillet.
- Heat the skillet. Rub the steaks with the olive oil and season with salt and pepper. Sear over moderately high heat until browned, about 2 minutes per side. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer inserted in the thickest part registers 125°, 6 to 8 minutes. Transfer the steaks to a work surface and let rest for 5 minutes. Serve the steaks with the mushroom sauce.
BEEF TENDERLOIN WITH MUSHROOM SAUCE (VIDEO)
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5/5 (70)Total Time 1 hrCategory MediumCalories 625 per serving
- Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.
- Place a large heavy skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring frequently for 5-7 minutes or until onions are soft and mushrooms are lightly browned.
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