Recipe - Balsamic Beef Tenderloin

1 One half pound Beef Tenderloin
Salt And Pepper; To Taste
2 tablespoon Olive Oil
1 teaspoon Chopped Fresh Garlic
Three fourths cup Balsamic Vinegar
8 ounce Sliced Mushrooms

Season entire surface of tenderloin with salt and pepper. Heat oil and
garlic in ovenproof skillet or flameproof shallow roasting pan over
mediumhigh heat. Add meat, turning to brown all sides. Place in a 425
degree oven for 15 to 20 minutes or until internal temperatures reaches 145
degrees for mediumrare. Remove from oven. Place meat on cutting board and
cover with foil. Place pan over high heat; add vinegar and stir to remove
browned bits from pan. Cook for 4 to 5 minutes or until reduced by half.
Add mushrooms; cook for 2 minutes or until mushrooms are tender.

Cut meat into 1/2inch thick slices. Spoon mushrooms and sauce over each
serving.

NOTES : Start with meltinyourmouth medallions of beef tenderloin. Then
pair them with the sweet, yet robust flavor of this classic, dark Italian
vinegar, fresh mushrooms, and of course, garlic! It's wonderful!
Recipe by: Dierberg's Home Economists

Posted to MCRecipe Digest by Jill & Joe Proehl jpxtwo@swbell.net on Apr
05, 1998