Pan Seared Beef Tenderloin with Wild Mushroom and Shallot Sauce
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.