French Tenderloin Tips - Penzey Recipes

By á-46

Ingredients

• 8 oz beef tenderloin, cut into 1" cubes
• 1 C Burgundy wine
• 1 TBS olive oil
• 4 oz sliced mushrooms
• 1 small onion, thinly sliced
• 1 tsp Herbes De Provence
• 1 TBS cornstarch
• 1/2 C beef stock
• 1/4-1/2 tsp salt
• 1/4-1/2 tsp pepper

Preparation

Step 1

Marinate beef for 1 hour in 1/3 C wine.

Heat olive oil in lg frying pan over medium-high heat. Add onions and mushrooms and cook until golden 5-7 min.

Add beef and remaining wine and cook until wine reduced by half.

In bowl combine Herbs de provence, cornstarch, beef stock, S & P and stir vigorously until blended. Reduce heat to med-low and slowly pour into pan, stirring frequently until sauce thickens 2-3 min.

Good with mashed potatoes and a salad.