New Year’S Surf ‘N’ Turf

• 2 cups sliced fresh mushrooms
• 2 tablespoons finely chopped green onion
• 1-1/2 teaspoons minced garlic, divided
• 5 tablespoons olive oil, divided
• 5 tablespoons butter, 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, optional
• 8 beef tenderloin steaks (1-1/2 to 2 inches and 8 ounces each)
• 24 uncooked medium shrimp, peeled and deveined

1. 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.
2. In the same skillet, cook steaks in 2 tablespoons oil and 2 tablespoons butter over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Return mushroom mixture to the pan; heat through.
3. 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.

mushrooms, green onion, garlic, olive oil, butter, red wine, parsley, fresh basil, browning sauce, tenderloin, shrimp

Taken from www.tasteofhome.com/recipes/new-year-s-surf-n-turf/ (may not work)