- Recipe Serves 5 servings
- Prep Time 5 mins
- Cook Time 15 mins
- 2 steaks
- 1⁄2 bunch asparagus, cleaned and woody stems removed
- 1 tablespoon fresh rosemary, chopped
- Cup of cherry tomatoes
- 1/2 cup of onions
- 2 cups cleaned and sliced portabello mushrooms
- 1 cup red wine
- 2 shallots, chopped
- 1 garlic clove, minced
- 1 1⁄2-2 cups halved cherry tomatoes
- 3 tablespoons I Can’t Believe It’s Not Butter!® Original Spread
- 1 tablespoon olive oil
Influencer: Beverley Mitchell
Take out a cast-iron skillet on the stove and turn the burner to medium-high. Place steaks in pan and sear.
Cook on each side until they are done to your liking. Remove from skillet, place on plate, and insert plate into oven at 200 degrees F.
Heat olive oil in the same pan the steaks were cooked in. Add mushrooms, shallots, garlic and a pinch of salt and pepper. Sweat at medium until tender.
Add rosemary, asparagus and red wine and raise heat to medium-high.
Cover and cook for 5 minutes. Uncover and add tomato slices. Stir periodically until the liquid becomes syrupy. Squish tomatoes and add I Can’t Believe It’s Not Butter!® in spoonful’s. Turn down heat to medium and let the spread melt.
Take steaks out of the oven and add them to plates. Divide vegetables between plates and serve.