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Beef Tenderloins with Red Wine Mushroom Sauce
Beef Tenderloins with Red Wine Mushroom Sauce

2-tbsp extra virgin olive oil
2-shallots, sliced
1-clove garlic, minced
8oz-cremini mushrooms, thinly sliced
Dash-Worcestershire sauce
1/2-tsp salt
1/2-tsp pepper
1/4-tsp dried thyme
4-beef tenderloins
3/4-cup dry red wine
1-tbsp butter, softened
1-tbsp all-purpose flour

In a heavy skillet, heat half of the oil over medium-high heat
Sauté the shallots and garlic until softened, about 2-3 minutes
Add the mushrooms, Worcestershire sauce, half the salt & pepper and the thyme
Cook, stirring until very soft and almost no liquid remains, about 6 minutes
Scrape into a bowl
Wipe out skillet
Brush steaks with remaining oil
Sprinkle with remaining salt and pepper
Sear over medium-high heat, turning once until done (about 8 minutes for medium-rare)
Transfer to a warm plate and tent with aluminum foil; let rest for 5 minutes
Meanwhile, add the wine to the skillet; cook scraping up any brown bits
Cook until wine is reduced by about half, about 3 minutes
Add mushrooms and any juices from resting meat
Combine butter with flour and stir into pan; cook until thickened
Serve over steaks