Recipe - Beef Tenderloin With Wild Mushroom Sauce

WILD MUSHROOM SAUCE
One half pound Wild mushrooms such as
chantrelles or
; morels
1 tablespoon Olive oil3 cloves garlic;
chopped
3 Cloves garlic; chopped
2 Shallots; chopped
One half cup Red wine
1 cup Rich beef stock
1 teaspoon Chopped rosemary
One fourth cup Heavy cream
Salt and pepper to taste

TO ASSEMBLE
1 tablespoon Olive oil
4 Beef tenderloin; (56 ounce
)
1 tablespoon Cracked black pepper
Salt to taste
4 ounce Gorgonzola cheese

For the sauce, slice mushrooms and set aside. In a large saute pan
heat oil until very hot add mushrooms and saute until tender about
34 minutes. Add shallots and garlic and saute lightly. Add red wine
and reduce by half about minutes. Add beef stock and reduce by half
again about 45 minutes over medium heat. Add rosemary and cream and
cook for 23 minutes to reduce bit. Season with salt and pepper. Keep
warm while cooking the tenderloins.

For the tenderloins, place oil in saute pan and heat until smoking
hot. While the oil is heating coat with pepper and season with salt.
Place beef tenderloins in the pan. Sear each side until brown about
23 minutes. Finish in a350 degree oven for about 4 more minutes for
medium rare doneness. Place tenderloins on plates or platter and
serve the mushroom sauce over the top of the steaks. Crumble the bleu
cheese over the top of the steaks and serve hot.

Converted by MC_Buster.

Per serving: 856 Calories (kcal); 70g Total Fat; (75% calories from
fat); 47g Protein; 5g Carbohydrate; 207mg Cholesterol; 530mg Sodium
Food Exchanges: 0 Grain(Starch); 6 One half Lean Meat; One half Vegetable; 0
Fruit;
10 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.