Ingredients
1 1/2 pounds beef tenderloin, 1" thick
4 garlic cloves, minced, divided
4 tsp crushed dried rosemary, divided
2 Tbs olive oil, divided
1/2 small onion, sliced lengthwise
2 pound asparagus, cut into 2 inch pieces (1 bundle)
1 pound white mushrooms, sliced
2 tsp grated lemon zest
salt & fresh ground pepper
Preparation
Score both sides of steak in a diamond pattern by carefully making 1/8" deep diagonal cuts with a sharp knife at 1" intervals. Rub half of garlic & 2 tsp rosemary into both sides of meat and season with salt & pepper.
Heat 1 Tbs of oil in large skillet over med-high. Add steak & cook, turning once, ~4 minutes per side ofr medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
Heat remaining oil in same skillet. Add onion & cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid is evaporated ~5 minutes. Stir in lemon zest & remaining rosemary; season to taste with salt & pepper.
Cut steak into thin slices and serve with veggies. Squeeze 1-2 slices of lemon over the veggies.
