Recipe by Leslie in Texas
Merlot is one of our favorite wines so when I saw this recipe combining merlot with mushrooms ( another favorite! ) I knew I had to try it! Wow- was it to die for!Serve this for a special birthday or anniversary dinner or when you want to impress the heck out of guests- it's restaurant quality good! You can substitute T-bones or rib-eyes for the filets if you wish. Originally from a local liquor/wine store's monthly magazine.
- 4 beef tenderloin steaks
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- coarse sea salt
- fresh ground pepper
For the Mushroom Merlot Sauce
- 3 tablespoons unsalted butter
- 2 -3 shallots, minced
- 6 ounces shiitake mushrooms or 6 ounces other mushrooms, stemmed,caps wiped clean with a damp towel,and thinly sliced
- 2 cups merlot or 2 cups other full-bodied dry red wine
- 1 cup beef stock (preferably homemade)
- 1 teaspoon cornstarch, dissolved in
- 1 tablespoon merlot (if needed)
- coarse sea salt
- fresh ground black pepper
- 2 tablespoons finely chopped parsley
Directions See How It's Made
- Lightly brush the steaks on both sides with olive oil.
- Thickly crust each side with the garlic,rosemary, salt, and pepper mixture.
- Let the steaks"cure" in the refrigerator while you make the sauce.
- Melt 2 T butter in a saucepan.
- Add the shallots and cook over medium heat, stirring often, until soft but not brown, about three minutes.
- Add the sliced mushrooms and cook until browned and most of the mushroom liquid has evaporated, about 3 minutes.
- Add the 2 cups wine and bring to a boil.
- Briskly simmer the wine until reduced by half, about 5 minutes.
- Add the stock and briskly simmer until the mixture is reduced to about 1 1/2 cups and is the consistancy of heavy cream, 5 to 10 minutes.
- Whisk in the cornstarch/wine mixture if a thicker sauce is desired.
- Remove from heat,add salt and pepper to taste, and stir in the parsley.
- Grill the steaks over high heat until they are the desired degree of"doneness".
- Transfer to plates and spoon a generous portion of sauce over and serve at once.