| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 6 |
|
Beef tenderloin, each about |
|
|
Salt, optional |
|
|
Fresh ground pepper, to |
|
|
taste |
| 2 |
T |
Butter |
| 2 |
T |
Finely chopped shallots |
| 1 |
t |
Finely chopped garlic |
| 6 |
oz |
Fresh mushrooms, thinly |
|
|
sliced |
|
|
oyster shiitake or |
|
|
morels if |
|
|
Possible), Possible |
| 1/2 |
c |
Dry red wine, preferably |
|
|
Zinfandel |
| 1 |
c |
Veal or beef broth |
| 1/4 |
c |
Madeira wine, I substitute |
|
|
Vermouth), Vermouth |
| 4 |
T |
Butter, at room temp. |
INSTRUCTIONS
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.
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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