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Medallions of Beef Forestiere


A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!













Trans-fat Free, Low Carb, Sugar-Free


1 ½ pounds beef, tenderloin
each about 1/4 pound
1 x salt
optional, to taste
1 x black pepper
freshly ground, to taste
2 tablespoons butter
2 tablespoons shallots
finely chopped
1 teaspoon garlic
finely chopped
6 ounces mushrooms
fresh, thinly sliced (oyster, shiitake or morels, if possible)
½ cup red wine
1 cup beef stock
or beef broth, prefer veal stock if possible
¼ cup madeira wine
or vermouth
4 tablespoons butter
at room temperature


Sprinkle beef with salt and pepper. Heat 1 tablespoon butter in saucepan and add shallots and garlic. Cook briefly, stirring and add sliced mushrooms. Cook, stirring about 3 minutes. Add ½ the dry red wine and stir. Cook until reduced almost by half. Add beef or veal broth. Bring to boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about 1¼ cups.

Heat remaining 1 tablespoon butter in heavy skillet and add beef. Cook the meat on one side about 2 to 3 minutes or until browned. Turn and cook other side 2 to 3 minutes. Transfer meat to warm platter.

Add mushroom sauce to skillet and stir to dissolve the brown particles that may cling to edge of skillet. Swirl 4 tablespoons butter into sauce. Serve on top of tenderloins.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 35661% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 224mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 65g
Vitamin A 8% Vitamin C 1%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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