Another Tuesday...means another recipe! Sharing my love of food and cooking one recipe at a time. I hope that some of you actually take the time to try some of them out. Click my Tasty Tuesday tab and see what you've missed if you are new here. Heck, even if you aren't new here, and just need a recipe...have a look.
On the menu this week is a recipe created by yours truly. I have mentioned in the past that I am not the best at following recipes (ironic isn't it), but when I create something worth remembering, I turn it into one. This week is Beef Tenderloin in Red Wine Mushroom Sauce. I admit, this one is a tad more involved than some of the previous weeks, but not much.
First thing first...pour yourself a glass of that lovely red wine, and replenish as needed.
Ingredients:
1 lb beef tenderloin scliced into 1/2 inch think medalions(best when fresh from butcher)
1 1/2 cups sliced button mushrooms
1 whole yellow onion diced (or 3 shallots)
1 beef bullion cube (or about 1 1/2 C beef broth)
1 1/2 C water (only if using cubed bullion )
2/3 C red wine (give or take)
1 Tsp cornstarch
1 Tbsp butter
olive oil for cooking
Instructions:
Heat about 1-2 Tbsp olive oil over medium heat in a large non stick frying pan. Add onion (or shallot) and mushrooms and saute until tender. Remove from pan and set aside. Using same pan (wiped clean of juices) add a little more olive oil (approx 1-2 tbsp). Heat over medium-high. Add tenderloin to hot pan in a single layer as pictured above(cook in batches if necessary) and sear on one side until juices from meat begin to run, then turn and sear on the other side. Remove from pan and keep covered.
To the same pan (don't clean it this time) add red wine. Simmer(whisking up bits from bottom)over medium-low heat, and recuce by about 1/2. Add beef broth (or bullion pre-dissolved in water). Continue to simmer over medium-low. Sauce should not be watery...if it is, add cornstarch. Thicken slightly, then finish sauce off with the Tbsp butter. Add onion/mushroom and beef all back to the pan. Coat and heat through. Serve(You might choose to serve it over wide egg noodles, or rice). Great with oven roasted potatoes, steamed asparagus and french bread. It's actually not as much trouble as it seems, and it's so very tasty!
