Ingredients
½cupbeef broth
½cupdry red wine
1½cupsmushrooms,sliced
¼cupshallot,finely chopped
3garlic cloves,crushed
3tspfresh lemon juice
3tspWorcestershire sauce
¼tspsalt,or to taste
1pinchground black pepper,or to taste
2tspfresh parsley,chopped
2tspall purpose flour
1tbspbutter
1lbbeef tenderloin,trimmed, slightly pounded
Preparation
Pour the beef broth and wine into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and Worcestershire sauce.
Simmer over medium heat for about 20 minutes, stirring frequently, until the mushrooms reduce in size. Season to taste with salt and pepper.
Skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl. Whisk in the flour and blend to make a smooth paste.
Stir the flour mixture into the mushroom mixture. Cook and stir as the sauce thickens. Repeat as desired, adding small amounts of more flour to make a thicker sauce.
Stir in the parsley. Pour the sauce into a pan, and keep warm until needed.
Using the same skillet, melt the butter over medium heat. Place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness.
Serve with mushroom sauce, and enjoy!
