Ingredients:
- 1 10-12 oz beef tenderloin
- coarse salt and pepper
- 2-3 tablespoons butter
- 1-2 large shallots (about 1/3 cup), minced
- 3/4 cup sliced mushrooms
- 1/2 tablespoon sugar
- 1/2 tablespoon red wine vinegar
- 2 large garlic cloves, minced
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 tablespoon flour
- 3/4 cup beef broth
- 3/4 cup good quality dry red wine
Preparation:
Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick. Season with the salt and pepper.In a medium skillet, melt a tablespooon of butter over med-high heat. Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
Add remaining butter to skillet, and when melted, add mushrooms and shallots. Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer. Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed. Add broth and wine, and bring to a boil. Cook until liquid is thickened and reduced to about 1/2 cup.
Return beef to the pan, and heat through, about 1 minute. Arrange beef on plate and spoon sauce and mushrooms over.
