Robert Ogle
  • 1 tbsp. olive or vegetable oi
  • 4 beef tenderloin steaks
  • 1/4 tsp. salt
  • 1/4 tsp. coarse ground black pepper
  • 1 tbsp. butter
  • 2 large shallots, minced
  • 1 pkg. sliced fresh mushrooms
  • 1/4 cup red wine
  • 1/4 cup beef broth
  1. Heat oil in large skillet over medium-high heat until hot. Add steaks, sprinkle with salt and pepper. Cook steaks until of desired doneness, turning once. Remove steaks from skillet, cover to keep warm. 
  2. Add butter and shallots to skillet; cook and stir until shallots are tender. Add mushrooms and wine; cook 3-5 minutes, stirring occasionally. Add roth, cook until thoroughly heated. Serve over steaks.
Labels: , , | edit post
0 Responses

Post a Comment