Tried this last evening. It was simple, quick, & delicious, but I gotta tell ya, I was standing there stirring the sauce, said after finger tasting, this needs somepin….. glass of pinot noir in hand, ( ran outa chard) and said hmmmmm….. dumped glass in it,, voila! burnt off and left a heavenly smell and taste. I laughed to myself because once Blima ( I think) gave me a little plauque that read, I cook with wine, sometimes I put it in the food).

Pan Seared Beef Tenderloin with Wild Mushroom and Shallot Sauce

4 beef filets cut into medallions (I used 2 small Filet Mignon)

3 oz portabella or shiitake mushrooms diced

2 shallots, diced

2 TBLSP butter

2 TBLSP flour

2 cups beef broth

Heat the butter in a saucepan. Add the mushrooms and shallots and cook until limp. Whisk in the flour and cook for 3 minutes. Whisk in the broth, bring to just a boil, reduce heat and simmer 20 minutes. Heat a heavy skillet over medium-high flame. Add a small amount of oil. Add the beef and cook to desired temperature. Served topped with warm sauce.

Serves 4