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Ingredients:
- 1 1/2 to 2 pounds beef tenderloin
- 1 clove garlic, halved
- salt and pepper
- 2 tablespoons olive oil
- 4 to 6 ounces mushrooms, thinly sliced
- 1 shallot, chopped, or 2 green onions
- 1 clove garlic, finely minced
- 3 tablespoons flour
- 1 1/2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
- 1 can (about 10 1/2 ounces) condensed beef broth
- 1/4 teaspoon dried leaf thyme
- salt and pepper, to taste
Preparation:
Remove from oven and remove roast to a warm platter and let rest. Add oil, mushrooms, chopped shallot or green onion, and minced garlic to pan drippings; place over medium heat and sauté until tender. Stir in flour until well blended; add the red wine and broth. Simmer until reduced by about 1/4 to 1/3. Add thyme and salt and pepper to taste. Serve alongside sliced tenderloin.
Serves 4.
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