Categories: Beef, Main Dish

Ingredients

• 4 beef tenderloin fillets (1 1/4- to 1 1/2-inch thick)
• 3 tablespoons melted butter or 3 tablespoons margarine, divided
• 1 lb fresh mushrooms, cut into 1/4 inch slices
• 1 tablespoon minced shallots or 1 tablespoon green onion
• 1/2 cup Burgundy wine or 1/2 cup dry red wine
• 1 teaspoon butter or 1 teaspoon margarine, softened
• 1 teaspoon all-purpose flour
• 2 tablespoons Burgundy wine or 2 tablespoons dry red wine

Directions

1. Add 1 tablespoon melted butter to a skillet; saute fillets for 4 minutes on each side (actually you need to saute fillets until desired degree of doneness; 4 minutes/side is fairly rare which is how my husband likes them) remove from skillet and keep warm; drain and discard pan drippings.

2. Add 1 tablespoon melted butter to skillet over low heat.

3. Saute/stir mushrooms and shallots for 2-3 minutes.

4. Add in 1/2 cup Burgundy wine; cook over high heat until wine is reduced by half.

5. Mix together 1 teaspoon butter and 1 teaspoon flour to make a paste.

6. Add to mushroom mixture; cook and stir constantly for 30 seconds.

7. Add the last tablespoon butter and 2 tablespoons Burgundy; stir to combine.

8. Serve fillets on individual plate and spoon sauce over the top.

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