Beef Tenderloin With Red Wine Sauce

Photo: flickr user Grand Hyatt Macau

Ingredients

10 slices beef tenderloin (about ½ inch thick)

1/4 cup butter

1/2 pound mushrooms

3 tablespoons flour

3/4 cup red table wine

1 cup beef stock, fresh or canned

Preparation

Saute beef slices in 1 tablespoon butter about 3 minutes per side. Do not overcook. While meat is browning, melt remaining 3 tablespoons butter in another pan. Place sliced mushrooms in pan and saute lightly until browned. Blend in flour. Add wine and beef stock and cook until the mixture comes to a boil. Simmer 5 minutes.

Just before serving, add beef slices with any pan juice to gravy and cook until heated through. Serves 4 to 5.