TENDERLOIN OF BEEF WITH RED WINE MUSHROOM SAUCE

By HeatherS

Ingredients

• 1/4 cup margarine
• 1 lb. halved peeled shallots
• 1 lb. sliced mushrooms
• 1/2 cup red wine
• 1 cup demi-glace*
• 1 tbsp. cracked black peppercorns
• 21/2 lb. beef tenderloin
• 1 Tbsp. cracked black peppercorns

Preparation

Step 1

In large frying pan melt margarine over medium-high heat. Stir in shallots and mushrooms. Cook, stirring occasionally, until shallots are almost tender. Stir in wine; cook until wine is reduced by half. Reduce heat to low; stir in demi-glace and peppercorns. Simmer 25 to 30 minutes. Keep warm.
Heat oven to 425 degrees. Rub tenderloin with salt to taste and peppercorns. Place on roasting pan. Roast 35 to 45 minutes or until 140 degrees internal temperature for rare. Remove from oven. Let stand 10 minutes. Slice and serve with mushroom sauce.


* see demi glace recipe under sauces in my cookbooks or purchase ready made