2 cups sliced fresh mushrooms
2 tablespoons finely chopped green onion
1 1/2 teaspoons minced garlic, divided
5 tablespoons olive or vegetable oil, divided
5 tablespoons butter or margarine, divided
1/2 cup dry red wine or beef broth
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1/2 teaspoon browning sauce
8 beef tenderloin steaks (1 inch thick)
24 uncooked medium shrimp, peeled and deveined
In a large skillet, saute the mushrooms, onion and 1 teaspoon garlic in 2 tablespoons oil and 2 tablespoons butter until tender. Add wine or broth; cook and stir for 1 minute. Stir in the parsley, basil and browning sauce if desired. Remove from the skillet; keep warm.
In the same skillet, heat 2 tablespoons oil and 2 tablespoons butter over medium-high heat. Add the steaks; cook for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Return mushroom mixture to the pan; heat through.
Meanwhile, in another skillet, combine the remaining butter and oil. Add the shrimp and remaining garlic; cook and stir until shrimp turn pink. Serve with the steaks.