Medallions Of Beef Forestiere

Medallions Of Beef Forestiere Recipe

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beef tenderloins, each about 1/4 pound
salt, optional
freshly ground black pepper
2 Tbsp
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

How to Make Medallions Of Beef Forestiere


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

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About Medallions Of Beef Forestiere

Course/Dish: Beef
Other Tag: Quick & Easy

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