Beef Tenderloin Medallions with Red Wine Mushroom Sauce

By bowerk

Ingredients

• 2 tbsp olive oil
• 2 shallots, diced
• 1 clove garlic, minced
• 1 cup mushrooms, thinly sliced
• dash worcestershire sauce
• 1/2 tsp each salt and pepper
• 1/4 tsp dried thyme
• 4 beef tenderloins
• 3/4 cup dry red wine
• 1 tbsp butter, softened
• 1 tbsp amaranth flour

Details

Servings 4

Preparation

Step 1

1. In a skillet, heat the oil, saute shallots and garlic until softened. Add mushrooms, worcestershire sauce, half of each salt & pepper and the thyme; cook stirring until very soft. Scrape into bowl.

2. Wipe out skillet. Brush steaks with oil, sprinkle with salt and pepper. Sear over med-high heat, turning once about 8 minutes for medium rare. Transfer to warm plate; tent with foil and let stand for 5 mintues.

3. Add wine to skillet; cook, scraping up any brown bits, until reduced by half, about 3 minutes.

4. Add mushrooms and any meat juices to pan. Combine butter with flour; stir into pan and cook until thickened. Serve with steaks.