Recipe - Beef Tenderloin In Red Wine Sauce

1 2 lb. beef tenderloin
2 tablespoon Soy sauce
2 tablespoon Olive oil
2 Minced garlic cloves
3 Chopped shallots
1/3 cup Red wine
2 tablespoon Dijon mustard
1 cup Beef broth
One fourth cup Heavy cream

Directions: Trim excess fat from the beef tenderloin. Pour the soy
sauce over the beef and season with black pepper. Allow the beef to
marinate for at least 30 minutes. Heat the olive oil until very hot
in a large skillet. Add the beef to the skillet and brown well on all
sides. Place the beef in an ovenproof skillet. Bake at 450 degrees
for 40 minutes, turning once, for medium rare meat. Transfer meat to
cutting board and keep warm. To make the sauce, pour off any fat from
the skillet. Place over medium heat on the stove. Add the garlic and
shallots. Saut‚ until golden. Add the red wine, mustard, beef broth,
and heavy cream. Allow to simmer for about 8 minutes to thicken and
reduce. Slice the meat and serve with sauce.

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