Medallions Of Beef Forestiere Recipe

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Medallions Of Beef Forestiere

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Ingredients

6
beef tenderloins, each about 1/4 pound
salt, optional
freshly ground black pepper
2 Tbsp
butter
1
shallot, finely chopped
1 tsp
finely chopped garlic
6 oz
mushrooms, thinly sliced, oyster, shitake, or morel
1/2 c
dry red wine
1 c
veal or beef broth
1/4 c
madeira wine or vermouth
4 Tbsp
butter, room temperature

Directions Step-By-Step

1
Sprinkle beef with salt and pepper.
2
Heat 1 tablespoon butter in saucepan and add shallots and garlic.
3
Cook briefly, stirring and add sliced mushrooms.
4
Cook, stirring about 3 minutes.
5
Add 1/2 the dry red wine and stir.
6
Cook until reduced almost by half.
7
Add beef or veal broth.
8
Bring to boil and add the remaining dry red wine and the Madeira wine.
9
Cook until reduced by half.
10
There should be about 1 1/4 cups.
11
Heat remaining 1 tablespoon butter in heavy skillet and add beef.
12
Cook the meat on one side about 2-3 minutes or until browned.
13
Turn and cook other side 2-3 minutes.
14
Transfer meat to warm platter.
15
Add mushroom sauce to skillet and stir to dissolve the brown particles that may cling to edge of skillet.
16
Swirl 4 tablespoons butter into sauce.
17
Serve on top of tenderloins.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy