Beef Tenderloin with Red Wine Mushroom Sauce
Ingredients
- Beef Tenderloin Steaks - 4, about 1-1/4 lb.
- Fresh Ground Black Pepper - 1-1/2 tsp.
- Unsalted Butter - 1 Tbs.
- Vegetable Oil - 1-1/2 tsp.
- Shallots - 1/4 cup, minced
- Garlic - 1 clove, minced
- Dry Red Wine - 1/2 cup
- Mushrooms - 2 cups, sliced thin
- Heavy Cream - 3/4 cup
- Salt - 1/4 tsp.
- Black Pepper - 1/8 tsp.
Instructions
Pat steaks dry, rub with coarse ground black pepper onto both sides of each steak. In a large heavy non-reactive skillet, warm 1/2 tablespoon of butter and 1-1/2 teaspoons of oil over medium-high heat, add steaks and cook 2 minutes per side or until browned. Reduce heat to medium and cook turning occasionally for about 6 minutes for rare, 7-8 minutes for medium-rare. Transfer teaks to warmed plates and loosely cover with foil to keep warm. Pour off the drippings and warm the remaining butter in skillet over medium heat. Heat until melted. Add shallots and garlic; saute one minute. Add wince, bring to boil over high heat using wooden spoon. Add mushrooms, cook stirring frequently 3 minutes until soft. Add cream, simmer one minute until begins to thicken. Season with salt and pepper. Spoon sauce over steaks and serve.
