Beef Tenderloin with Red Wine and Mushroom Sauce

By á-2063

Canadian Living Magazine. This recipe suggests cooking beef in heavy skillet. I prefer the BBQ on high heat, 600 degrees, 3 to 4 minute per side, followed by tenting the beef to lock in juices.

Ingredients

• 2 tbsp extra virgin olive oil
• 2 shallots , sliced
• 1 clove garlic , minced
• 8 oz cremini mushrooms , thinly sliced
• 1 dash Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dried thyme
• 4 beef tenderloin grilling steaks , (about 6 oz/175 g each)
• 3/4 cup dry red wine
• 1 tbsp butter , softened
• 1 tbsp all-purpose flour

Details

Servings 4

Preparation

Step 1

Preparation:
In heavy skillet, heat half of the oil over medium-high heat; sauté shallots and garlic until softened, 2 to 3 minutes. Add mushrooms, Worcestershire sauce, half each of the salt and pepper and the thyme; cook, stirring, until very soft and almost no liquid remains, about 6 minutes. Scrape into bowl.

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

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

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