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Beef Tenderloin In Cream And Mushroom Sauc Recipe

by Global Cookbook

Ingredients

2/3 lb Fresh mushrooms, sliced 4 Tbsp. Chopped green onions 4 Tbsp. Butter 1/2 tsp Salt 1/8 tsp Freshly grnd pepper 2 1/2 x -(up to) 3 lb Tenderloin of beef, cut in 1/2 inch slices

4 Tbsp. Butter 1/3 c. Madeira wine 3/4 c. Beef bouillon 1 1/4 c. Whipping cream 2 1/4 tsp Cornstarch Salt Pepper 2 Tbsp. Butter Parsley Cooked rice or possibly noodles

Directions

1. Saute/fry mushrooms and green onions in 4 Tbsp. butter for 5 min till lightly browned. Season with salt and pepper and set aside. Heat 4 Tbsp. butter in a large skillet till foamy. When foam begins to subside, saute/fry beef on both sides till brown and medium rare. Set beef aside and keep hot. Add in wine and bouillon to pan and boil rapidly, scraping the pan and reducing juices to 1/3 c.. Combine cornstarch and cream. Whisk in the cream and cornstarch mix and simmer briefly. Add in mushrooms and simmer 1 minute longer. Add in salt and pepper to taste. Add in beef and any collected juices to cream sauce and baste beef with sauce.
2. Cover and heat on very low heat for 3 to 4 min. Add in 2 Tbsp. of butter, a little at a time, and blend well. Garnish with parsley and serve over rice or possibly noodles.
3. Yield: 6 servings.

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