BEEF TENDERLOIN WITH RED WINE REDUCTION
Served with Vanilla Carrots. I got this recipe from the Hemispheres Magazine on Continental Airlines, Aug. 2011, pg 136.
Provided by Erin K. Brown
Categories Steak
Time 50m
Yield 4 tenderloins, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place wine, shallots, garlic, and thyme in a saucepan and reduce to almost syrup.
- In a separate pan, saute mushrooms, 1 tbsp butter, and sugar until caramelized.
- Add stock and reduce by 50 percent.
- Pour wine reduction into the mushrooms, remove thyme sprig, add remaining butter and reserve over low heat.
- Season beef with salt and pepper.
- Sear in oiled pan over high heat for 5 to 7 minutes each side or until medium rare.
- Drizzle sauce over tenderloin when serving (can be placed in a ramekin on the plate).
Nutrition Facts : Calories 523.6, Fat 37.9, SaturatedFat 16.4, Cholesterol 143.6, Sodium 232.5, Carbohydrate 4.6, Fiber 0.2, Sugar 2, Protein 29
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