Beef Tenderloin With Red Wine Sauce
By: Anonymous
Published: Tuesday, December 15, 2009 - 1:44pm

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

1 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. 2 Just before serving, add beef slices with any pan juice to gravy and cook until heated through. Serves 4 to 5.