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Ingredientes
- 6 slices beef tenderloin, each about 1/4 pound
- Salt (optional)
- Fresh grnd pepper to taste
- 2 tbsp. butter
- 2 tbsp. finely minced shallots
- 1 teaspoon finely minced garlic
- 6 ounce. fresh mushrooms, thinly sliced (oyster, shitake or possibly morels, if possible)
- 1/2 c. dry red wine, preferably zinfandel
- 1 c. veal or possibly beef broth
- 1/4 c. madeira wine (I substitute vermouth)
- 4 tbsp. butter, at room temp.
Direcciones
- 1. Sprinkle beef with salt and pepper.
- 2. Heat 1 Tbsp. butter in saucepan and add in shallots and garlic. Cook briefly, stirring and add in sliced mushrooms. Cook, stirring about 3 min.
- 3. Add in 1/2 the dry red wine and stir. Cook till reduced almost by half. Add in beef or possibly veal broth. Bring to boil and add in the remaining dry red wine and the Madeira wine. Cook till reduced by half. There should be about 1 1/4 c..
- 4. Heat remaining 1 Tbsp. butter in heavy skillet and add in beef. Cook the meat on one side about 2-3 min or possibly till browned. Turn and cook other side 2-3 min. Transfer meat to hot platter.
- 5. Add in mushroom sauce to skillet and stir to dissolve the brown particles which may cling to edge of skillet.
- 6. Swirl 4 Tbsp. butter into sauce. Serve on top of tenderloins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 149 | 56% |
| Total Fat 16.79g | 21% |
| Saturated Fat 8.57g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 118mg | 5% |
| Potassium 389mg | 11% |
| Total Carbs 1.54g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.44g | 0% |
| Protein 23.36g | 37% |
