New Year's Eve Steak Dinner

Prep Time
20 min
Cook Time
45 min
Recipe Details
  • 2 Tbsp regular butter
  • 1/2 cup(s) uncooked onion(s), finely chopped
  • 1 cup(s) fresh mushroom(s), thinly sliced
  • 3 cup(s) water
  • 2 cup(s) uncooked long grain brown rice
  • 2 tsp table salt, divided
  • 1 cup(s) fresh parsley, fresh, minced
  • 2 spray(s) olive oil cooking spray
  • 2 pound(s) uncooked lean and trimmed beef tenderloin
  • 1/2 tsp black pepper, freshly ground
  • 8 fl oz red wine, (1 cup)
  • 1 cup(s) canned beef broth
  • 3 pound(s) uncooked asparagus, washed and trimmed
  • 1 tsp olive oil
  1. To make rice, melt butter in a medium saucepan over medium heat; add onions and sauté until onions start to caramelize, about 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms start to release moisture, about 5 minutes. Add water, rice and 1/2 teaspoon of salt to pan; stir and bring to a boil for 1 minute. Reduce heat to low, cover and simmer for about 25 minutes. Uncover pan, fluff rice with a fork and stir in parsley. Cover pan again and cook until rice has absorbed all of water, about 5 minutes more.
  2. To make steak, coat an oven-proof skillet or grill pan with cooking spray. Preheat oven (with pan inside oven) to 450ºF. Rub meat with 1 teaspoon of salt and 1/2 teaspoon of pepper. When oven is heated, place meat on pan and roast for 20 minutes, or longer for desired degree of doneness (about 10 minutes per pound for rare, 12 to 13 minutes per pound for medium). Remove meat to a cutting board and loosely cover with aluminum foil; let rest for 10 minutes before slicing across grain.
  3. During last half of cooking meat, cook asparagus: place spears on a large baking sheet and drizzle with oil; sprinkle with remaining 1/2 teaspoon of salt. Roast asparagus on rack below meat to desired doneness, about 9 to 12 minutes.
  4. While meat rests, place same skillet or pan on stove and add wine and broth; increase heat to high. Bring mixture to a boil (liquid will foam), scrapping bottom and sides of pan to incorporate pan drippings; reduce liquid to about 1/3 the volume to make gravy.
  5. Slice meat and arrange on a serving platter. Add any juices from the meat to the gravy.
  6. Serve meat over rice with asparagus on the side; drizzle gravy over top. Yields about 3 ounces of meat, a scant 2/3 cup of rice, 4 teaspoons of gravy and a few asparagus spears per serving.

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