Medallions of Beef Forestiere

Name: Medallions of Beef Forestiere
Yield: 6
Cuisine: Fusion
Ingredients: beef, tenderloin; salt; black pepper; butter; shallots; garlic; mushrooms; red wine; beef stock; madeira wine; butter

Submitted by Tennis

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

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 ½

POUNDS BEEF, TENDERLOIN
each about 1/4 pound

X SALT
optional, to taste *

X BLACK PEPPER
freshly ground, to taste *

TABLESPOONS BUTTER

TABLESPOONS SHALLOTS
finely chopped

TEASPOON GARLIC
finely chopped

OUNCES MUSHROOMS
fresh, thinly sliced (oyster, shiitake or morels, if possible)

CUP RED WINE
dry *

CUP BEEF STOCK
or beef broth, prefer veal stock if possible

CUP MADEIRA WINE
or vermouth *

TABLESPOONS BUTTER
at room temperature

Directions

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.