Tenderloin W/mushroom, Onion And Red Wine Sauce

When authority is delegated by God, it is always limited. Every single time without exception. God never gives His authority over all of heaven and earth to any other. Thus all delegated authority is limited. And it is limited in three different ways – limited in person, limited in realm or sphere, and limited in extent. When authority delegated, it is to a specific person or people to do a specific work and within specific parameters (Anthony Forsyth).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Beef, Meats	10	Servings

INGREDIENTS

500		Cabernet Sauvignon
750		Tawny port
4	c	Low sodium beef broth
6	T	Butter
1 1/2	lb	Onions, chopped or sliced
2	t	Dried thyme
2	lb	Wild mushrooms, thickly
		sliced
2	T	Flour
4 1/2	lb	Beef tenderloin, 2 roasts
		from center
2	T	Olive oil

INSTRUCTIONS

Boil wine, Port and broth in heavy Dutch oven until reduced to 6 cups,
about 40    minutes.  Meanwhile, melt 4 tbs butter in large skillet
over medium-high heat.  Add onions and saute until tender, about 15
minutes. Mix in thyme and  saute until onions are deep brown, about 10
minutes longer. Transfer  onions to bowl. Melt 2 tbs butter in same
skillet. Add mushrooms and  saute until tender, about 15 minutes.
Return onions to skillet. Add  flour and stir 3 minutes. Stir mushroom
mixture into wine mixture.  Simmer over medium heat until thickened and
reduced to 6 cups,  stirring occasionally, about 1 hour. Season to
taste with salt and  pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.)  Preheat oven to 400Â°. Rub tenderloins with olive oil.
Season with  salt and pepper. Place in roasting pan. Roast until
thermometer  inserted into thickest part of meat registers 125Â°F,
about 40  minutes for rare. Remove from oven and let stand 10 minutes.
Rewarm sauce over low heat. Mix in any juices from roasting pan. Slice
tenderloins crosswise into 1/2Â² thick slices. Overlap beef slices on
platter. Spoon some sauce over. Serve, passing remaining sauce
separately.  Recipe by: Bon Appetit, 12/95  Posted to EAT-L Digest  by
Betsy Burtis <ebburtis@IX.NETCOM.COM> on  Feb 1, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 119 Calories From Fat: 86 Total Fat: 9.7g Cholesterol: 18.3mg Sodium: 3.9mg Potassium: 105.4mg Carbohydrates: 7.7g Fiber: 1.3g Sugar: 2.9g Protein: 1g