Recipe - Medallions Of Beef Forestiere

6 sl Beef tenderloin,; each about
Salt (optional)
Fresh ground pepper; to
taste
2 tablespoon Butter
2 tablespoon Finely chopped shallots
1 teaspoon Finely chopped garlic
6 ounce Fresh mushrooms,; thinly
cut or sliced up
(oyster, shiitake or
morels, if
Possible)
One half cup Dry red wine,; preferably
Zinfandel
1 cup Veal or beef broth
One fourth cup Madeira wine; (I substitute
Vermouth)
4 tablespoon Butter,; at room temp.

1. Sprinkle beef with salt and pepper. 2. Heat 1 tablespoon butter in
saucepan and add shallots and garlic. Cook briefly, stirring and add
cut or sliced up mushrooms. Cook, stirring about 3 minutes. 3. Add One half the dry red
wine and stir. Cook until reduced almost by half. Add beef or veal broth.
Bring to boil and add the remaining dry red wine and the Madeira wine. Cook
until reduced by half. There should be about 1 One fourth cups. 4. Heat remaining
1 tablespoon butter in heavy skillet and add beef. Cook the meat on one
side about 23 minutes or until browned. Turn and cook other side 23
minutes. Transfer meat to warm platter. 5. Add mushroom sauce to skillet
and stir to dissolve the brown particles that may cling to edge of skillet.
6. Swirl 4 tablespoons butter into sauce. Serve on top of tenderloins.