After discovering a bounty of marked down beef tenderloins, I needed to do something with them. But just grilling them wouldn't be special enough for such a good cut. And with fresh asparagus in abundace right now, what better recipe to try.

And it was good. And it really didn't take that much time, though I didn't exactly time it.

Rachael Ray's Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus

I used the recipe out of her book, however, and it called for Marsala wine. And the picture in the link is a little misleading - those mushrooms do not look like white mushrooms and I had a lot more cream than mushrooms. Still very tasty - we put the sauce on everything. In addition to the asparagus, we had corn and leftover hash browns.

This one's a keeper!

1 comment:

Lys said...

Hmmm.. sounds like one of those recipes that might be on repeat!