- 2 6 Ounces Tenderloin filet pounded flat
- 2 Tablespoons butter
- 2 Teaspoons Worcestershire sauce
- 2 Cups Portabella murshrooms sliced
- 1 small red onion sliced in half moons
- 1 large garlic clove minced
- 2 Tablespoons red wine or beef broth
- 1 Tablespoon fresh chopped rosemary
- 1/2 Pound finger potatoes cut in half
- 4 Tablespoons olive oil
- salt & pepper
- 1/2 Teaspoon dried Italian seasoning
Preheat oven to 350°F.
Bring the steaks to room temperature. Once at room temp place steak between plastic wrap and lightly pound with mallet until steak is about ¾ inch thick.
Cut Fingerling potatoes in half, place in bowl and toss with 2 tbsp. olive oil, dried Italian seasoning, salt & freshly ground pepper until evenly coated.
Line a baking sheet with foil and spread potatoes evenly on baking sheet. Place in oven for 25 minutes or until potatoes are tender.
In large sauté pan heat 2 tbsp. olive oil to med-high heat, add onions, mushrooms, cook for 1-2 minutes, now add garlic, rosemary, and wine or broth cook until tender 5-6 minutes. Salt & pepper as desired, Set aside and keep warm.
Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1 Tbsp. of the butter into the pan and immediately top with the steak and 1 tsp. Worcestershire sauce on top of steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.
Now plate steak and top with mushroom mixture and serve with roasted potatoes.