Medallions of beef forestiere

1 Servings

Ingredients

Quantity Ingredient
6 slices Beef tenderloin,; each about
Salt (optional)
Fresh ground pepper; to taste
2 tablespoons Butter
2 tablespoons Finely chopped shallots
1 teaspoon Finely chopped garlic
6 ounces Fresh mushrooms,; thinly sliced
(oyster, shiitake or morels, if
Possible)
½ cup Dry red wine,; preferably
Zinfandel
1 cup Veal or beef broth
¼ cup Madeira wine; (I substitute
Vermouth)
4 tablespoons Butter,; at room temp.

Directions

1. Sprinkle beef with salt and pepper. 2. Heat 1 tablespoon butter in saucepan and add shallots and garlic. Cook briefly, stirring and add sliced mushrooms. Cook, stirring about 3 minutes. 3. Add ½ the dry red wine and stir. Cook until reduced almost by half. Add beef or veal broth.

Bring to boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about 1¼ cups. 4. Heat remaining 1 tablespoon butter in heavy skillet and add beef. Cook the meat on one side about 2-3 minutes or until browned. Turn and cook other side 2-3 minutes. Transfer meat to warm platter. 5. Add mushroom sauce to skillet and stir to dissolve the brown particles that may cling to edge of skillet.

6. Swirl 4 tablespoons butter into sauce. Serve on top of tenderloins.

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