Name: Beef Medallions with Burgundy Mushroom Sauce (Chef Tony)
Ingredients: 6 oz Filet mignon; (split); Flour; Seasoning salt; 2 tb Oil; 2 lg Mushrooms; 4 oz Burgundy wine

CATEGORY	CUISINE	TAG	YIELD
		Shelf life, Shelf2	1	servings

INGREDIENTS

6	oz	Filet mignon; (split)
		Flour
		Seasoning salt
2	tb	Oil
2	lg	Mushrooms
4	oz	Burgundy wine

INSTRUCTIONS

Split filet, gently tenderize. Lightly coat with flour and seasoning.
Heat oil in skillet; add filet medallions and mushrooms. Cook to
desired doneness. Add burgundy and reduce to smooth consistancy.
Remove from heat and top with sauce. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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