Pan Seared Beef Tenderloin with Wild Mushroom and Shallot Sauce

Tried this last evening. It was simple, quick, & delicious, but I gotta tell ya, I was standing there stirring the sauce, said after finger tasting, this needs somepin..... glass of pinot noir in hand, ( ran outa chard) and said hmmmmm..... dumped glass in it,, voila! burnt off and left a heavenly smell and taste. I laughed to myself because once Blima ( I think) gave me a little plauque that read, I cook with wine, sometimes I put it in the food).

The sauce used here is also available as a standalone recipe: Wild Mushroom and Shallot Sauce.

Ingredients

• 4 beef filets cut into medallions (I used 2 small Filet Mignon)
• 3 oz (85 g) portabella or shiitake mushrooms diced
• 2 shallots, diced
• 2 TBLSP (30 ml) butter
• 2 TBLSP (30 ml) flour
• 2 cups (480 ml) beef broth

Method

1. Heat the butter in a saucepan. Add the mushrooms and shallots and cook until limp.
2. Whisk in the flour and cook for 3 minutes. Whisk in the broth, bring to just a boil, then reduce the heat and simmer 20 minutes.
3. Heat a heavy skillet over a medium-high flame and add a small amount of oil. Add the beef and cook to the desired temperature.
4. Serve topped with the warm sauce.