| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 6 |
sl |
Beef tenderloin,; each about |
|
|
Salt (optional) |
|
|
Fresh ground pepper; to taste |
| 2 |
tb |
Butter |
| 2 |
tb |
Finely chopped shallots |
| 1 |
ts |
Finely chopped garlic |
| 6 |
oz |
Fresh mushrooms,; thinly sliced |
|
|
(oyster, shiitake or morels, if |
|
|
Possible) |
| 1/2 |
c |
Dry red wine,; preferably |
|
|
Zinfandel |
| 1 |
c |
Veal or beef broth |
| 1/4 |
c |
Madeira wine; (I substitute |
|
|
Vermouth) |
| 4 |
tb |
Butter,; at room temp. |
INSTRUCTIONS
1. Sprinkle beef with salt and pepper. 2. Heat 1 tablespoon butter in
saucepan and add shallots and garlic. Cook briefly, stirring and add
sliced mushrooms. Cook, stirring about 3 minutes. 3. Add 1/2 the dry red
wine and stir. Cook until reduced almost by half. Add beef or veal broth.
Bring to boil and add the remaining dry red wine and the Madeira wine. Cook
until reduced by half. There should be about 1 1/4 cups. 4. Heat remaining
1 tablespoon butter in heavy skillet and add beef. Cook the meat on one
side about 2-3 minutes or until browned. Turn and cook other side 2-3
minutes. Transfer meat to warm platter. 5. Add mushroom sauce to skillet
and stir to dissolve the brown particles that may cling to edge of skillet.
6. Swirl 4 tablespoons butter into sauce. Serve on top of tenderloins.
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