| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Caprial1 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Wild mushrooms such as chantrelles or |
|
|
; morels |
| 1 |
tb |
Olive oil3 cloves garlic; chopped |
| 3 |
|
Cloves garlic; chopped |
| 2 |
|
Shallots; chopped |
| 1/2 |
c |
Red wine |
| 1 |
c |
Rich beef stock |
| 1 |
ts |
Chopped rosemary |
| 1/4 |
c |
Heavy cream |
|
|
Salt and pepper to taste |
| 1 |
tb |
Olive oil |
| 4 |
|
Beef tenderloin; (5-6 ounce ) |
| 1 |
tb |
Cracked black pepper |
|
|
Salt to taste |
| 4 |
oz |
Gorgonzola cheese |
INSTRUCTIONS
WILD MUSHROOM SAUCE
TO ASSEMBLE
For the sauce, slice mushrooms and set aside. In a large saute pan
heat oil until very hot add mushrooms and saute until tender about
3-4 minutes. Add shallots and garlic and saute lightly. Add red wine
and reduce by half about minutes. Add beef stock and reduce by half
again about 4-5 minutes over medium heat. Add rosemary and cream and
cook for 2-3 minutes to reduce bit. Season with salt and pepper. Keep
warm while cooking the tenderloins.
For the tenderloins, place oil in saute pan and heat until smoking
hot. While the oil is heating coat with pepper and season with salt.
Place beef tenderloins in the pan. Sear each side until brown about
2-3 minutes. Finish in a350 degree oven for about 4 more minutes for
medium rare doneness. Place tenderloins on plates or platter and
serve the mushroom sauce over the top of the steaks. Crumble the bleu
cheese over the top of the steaks and serve hot.
Converted by MC_Buster.
Per serving: 856 Calories (kcal); 70g Total Fat; (75% calories from
fat); 47g Protein; 5g Carbohydrate; 207mg Cholesterol; 530mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit;
10 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”