Prep 20 mins
Cook 20 mins
If you like garlic, this makes a quick and delicious dinner served over rice or mashed potatoes.
- 118.29 ml fresh parsley leaves
- 8 garlic cloves
- 59.14 ml extra virgin olive oil
- 907.18 g beef tenderloin or 907.18 g sirloin beef, well trimmed, cut into bite sized pieces
- coarse salt and pepper
- 20 large mushroom caps
- 236.59 ml dry sherry
- Place parsley and peeled garlic in food processor and chop.
- Heat a large, heavy skillet over high heat.
- To the hot skillet, add about 2 tablespoons extra-virgin olive oil.
- Add meat and sear the pieces on all sides to brown it evenly.
- Add half of the garlic and parsley mixture to the pan and stir to distribute evenly.
- Season meat with salt and pepper.
- Add 1/2 cup sherry and stir to deglaze the pan.
- Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
- Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan.
- Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry.
- Reduce sherry while scraping up pan drippings.
- Pour over meat in serving dish.
This was really good. Got it from a Rachael Ray cookbook. I used sliced mushrooms instead of mushroom caps because that's what I had on hand. Served together with roasted potatoes. I think the mushrooms would be good over pasta.
This was easy and fun to make, and delicious. I didn't have parsley, used arugula instead and it was good.