Prep 20 mins
Cook 20 mins
I consider this elegant and for special occasions. I love the flavor of Burgundy wine with beef.
- 4 beef tenderloin fillets (1 1/4- to 1 1/2-inch thick)
- 3 tablespoons melted butter or 3 tablespoons margarine, divided
- 1 lb fresh mushrooms, cut into 1/4 inch slices
- 1 tablespoon minced shallots or 1 tablespoon green onion
- 1⁄2 cup Burgundy wine or 1⁄2 cup dry red wine
- 1 teaspoon butter or 1 teaspoon margarine, softened
- 1 teaspoon all-purpose flour
- 2 tablespoons Burgundy wine or 2 tablespoons dry red wine
- Add 1 tablespoon melted butter to a skillet; saute fillets for 4 minutes on each side (actually you need to saute fillets until desired degree of doneness; 4 minutes/side is fairly rare which is how my husband likes them) remove from skillet and keep warm; drain and discard pan drippings.
- Add 1 tablespoon melted butter to skillet over low heat.
- Saute/stir mushrooms and shallots for 2-3 minutes.
- Add in 1/2 cup Burgundy wine; cook over high heat until wine is reduced by half.
- Mix together 1 teaspoon butter and 1 teaspoon flour to make a paste.
- Add to mushroom mixture; cook and stir constantly for 30 seconds.
- Add the last tablespoon butter and 2 tablespoons Burgundy; stir to combine.
- Serve fillets on individual plate and spoon sauce over the top.