Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
2 beef tenderloin filets, 6 ounces each
2 ounces clarified butter
1 cup mushrooms
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
4 scallions, chopped
2 ounces whole butter
1 cup red wine
4 ounces beef stock
2 ounces flour
1 ounce tomato juice
1 ounce Dijon mustard
4 dashes Worcestershire sauce
4 dashes Tabasco sauce
3 tablespoons vegetable oil
Stax Seasoning to taste
Fresh parsley, chopped
Directions:
Using a meat mallet, flatten the tenderloin.
In a hot pan, add clarified butter, mushrooms, shallots, scallions and fresh
garlic.
Sauté until the shallots are translucent.
Deglaze the pan with red wine and reduce the wine to half.
Add the veal stock and then the flour to thicken the sauce.
Add the tomato juice and Dijon mustard and Stax Seasoning to taste.
Add the Worcestershire sauce and Tabasco Sauce. Set the sauce aside.
Season each filet on both sides with Stax Seasoning and lightly dust with flour.
In a sauté pan, add vegetable oil and heat. Sauté the filets.
Drain the liquid and deglaze with red wine. Reduce the heat.
Returning to the sauce, add the whole butter and whisk in.
Add the meat to the sauce and simmer.
If needed, add red wine to thin the sauce.
Place each filet in the center of a plate and add the sauce on top. Garnish with
fresh chopped parsley.
