Beef Bordelaise

Old Time Inn

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 6 -8  beef tenderloin steaks
• 2  tablespoons  finely chopped shallots
• 3⁄4 cup  dry  cabernet sauvignon wine or 3⁄4 cup  other red wine
• 1  bay leaf
• 1  pinch thyme
• 1⁄2 cup fresh mushrooms or 1⁄4 cup  canned mushroom
• 1 3⁄4 cups  strong beef broth

Directions

1. Pan broil tenderloins in butter until a little underdone. Keep warm.
2. In same pan, saute shallots.
3. Add wine, bay leaf, and thyme; simmer until reduced to about 1/4 cup.
4. Remove bay leaf.
5. Strain Juice through sieve, rubbing shallots through; reserve.
6. Saute mushrooms in 2 tablespoons butter.
7. Stir in flour until smooth.
8. Add broth; cook and stir until boiling and thickened.
9. Add salt and pepper to taste; add wine mixture.
10. If too thick, thin with water; if too thin, cook longer.
11. Serve sauce over beef.