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8 oz 2, 4oz each beef tenderloin steaks (filet mignon)
1 large garlic clove, peeled, halved
1/4 tsp coarse ground black pepper
1 tsp margarine or butter
1 cup fresh whole mushrooms, halved
2 shallots, thinly sliced
1/4 cup Cabernet Sauvignon or other dry red wine
1/4 cup beef broth
1 tsp cornstarch

Cooking Instructions:
Line 15 X 10 X 1-inch baking pan with foil. Rub both sides of each steak with cut side of garlic. Sprinkle each side with pepper. Place steaks on foil-lined pan. Broil 4 inches from heat for 6 minutes on each side or until desired doneness.
Meanwhile, melt margarine in small nonstick skillet over medium heat. Add mushrooms and shallots, cook and stir 4 minutes or until shallots are tender and mushrooms begin to brown. Add wine, cook 1 minute, stirring occasionally.
In small bowl, combine broth and cornstarch, blend well. Stir into wine mixture, cook and stir until bubbly and thickened. Serve sauce over steaks.