Recipe - Beef Tenderloin In Cream And Mushroom Sauc

2/3 pound Fresh mushrooms; cut or sliced up
4 tablespoon Minced green onions
4 tablespoon Butter
One half teaspoon Salt
1/8 teaspoon Freshly ground pepper
2 One half (up to)
3 pound Tenderloin of beef; cut in
One half inch slices
4 tablespoon Butter
1/3 cup Madeira wine
Three fourths cup Beef bouillon
1 One fourth cup Whipping cream
2 One fourth teaspoon Cornstarch
Salt
Pepper
2 tablespoon Butter
Parsley
Cooked rice or noodles

Saut‚ mushrooms and green onions in 4 Tablespoons butter for 5 minutes
until lightly browned. Season with salt and pepper and set aside. Heat 4
Tablespoons butter in a large skillet until foamy. When foam begins to
subside, saut‚ beef on both sides until brown and medium rare. Set beef
aside and keep warm. Add wine and bouillon to pan and boil rapidly,
scraping the pan and reducing juices to 1/3 cup. Combine cornstarch and
cream. Whisk in the cream and cornstarch mixture and simmer briefly. Add
mushrooms and simmer 1 minute longer. Add salt and pepper to taste. Add
beef and any collected juices to cream sauce and baste beef with sauce.
Cover and heat on very low heat for 3 to 4 minutes. Add 2 Tablespoons of
butter, a little at a time, and blend well. Garnish with parsley and serve
over rice or noodles. Yield: 6 servings.

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.