Balsamic Beef Tenderloin Tips with Mushrooms and Acorn Squash

Balsamic Beef Tenderloin Tips with Mushrooms and Acorn Squash



Ingredients:

beef tenderloin tips - 2 pounds
fresh mushrooms - 16 ounces (I used baby bella and shiitake), sliced
acorn squash - 1, halved lengthwise, seeded, and then cut crosswise into 1/2-inch slices (to make crescent shapes)
sea salt - to taste
freshly ground black pepper - to taste
extra virgin olive oil - 1/4 cup plus 1 Tbsp
good quality balsamic vinegar - 1/2 cup, divided
grainy Dijon mustard - 1 Tbsp
fresh rosemary - 2 tsp, minced
pastured butter - 2 Tbsp, divided
onions - 4 small, cut into 1/2-inch dice (about 2 cups)


Preparation:

-Preheat oven to 400º F.
-Season tenderloin with salt and pepper.
-Combine oil, vinegar, mustard, and rosemary in a medium bowl. Place tenderloin in balsamic mixture and let marinade for 30 minutes.
-Place acorn squash on a parchment-lined rimmed baking sheet. Drizzle with 1 Tbsp olive oil and season with salt and pepper. Bake for 15 minutes or until tender but not mushy. Keep warm.
-While meat marinates, warm butter in a large skillet over medium heat. Add onions and saute for 15-20 minutes, stirring occasionally, until they begin to caramelize.
-Add mushrooms and continue to cook for 5-10 minutes or until mushrooms are cooked. At the same time in another large skillet, warm the remaining 1 Tbsp butter. Add meat to the pan and transfer the marinade to a small sauce pan. Simmer the marinade for 2 minutes to kill any bacteria.
-Saute steak for 3-4 minutes or until medium rare. Add it to the mushroom mixture and stir to combine.
-To serve, divide steak and mushroom mixture evenly among plates. Place acorn squash on the side and drizzle with balsamic marinade.