| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | 2-lb beef tenderloins | |
| 4 | oz | Butter |
| 1 | lb | Mushrooms, thinly sliced |
| 1/4 | c | Finely chopped shallots (or white onion) |
| 2 | tb | All-purpose flour |
| 1 | c | Water |
| 1/2 | c | Dry vermouth (zinfandel, chardonnay, etc.) |
| 1 | ts | Beef boullion, or 1/2 can beef broth |
| 1/4 | c | Minced black olive |
| Salt | ||
| Pepper |
INSTRUCTIONS
Broil the tenderloin on rack in broiling pan; tun once; 30 minutes for rare or to desired doneness Meanwhile, prepare mushroom sauce. Cook mushroom and shallot in butter until tender, then (slowly) sprinkle in flour while stirring continuously. Gradually stir in water, once again while stirring continuously. Add vermouth and boullion (stir, stir, stir). Stir more until mixture thickens. Add olives, salt, pepper. Transfer meat to platter. Slice, and serve with sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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