INGREDIENTS:
- 8 ounces fresh sliced mushrooms
- 1/4 cup chopped green onions
- 8 tablespoons butter, divided
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- beef tenderloin, 2 to 3 pounds, cut in 1/2-inch medallions
- 1/3 cup Madeira wine
- 3/4 cup beef broth
- 1 1/2 cups whipping cream
- 2 1/2 teaspoons cornstarch
- salt and pepper
- chopped fresh parsley
PREPARATION:
In a large skillet, heat 4 tablespoons butter over medium heat until it begins to foam. When foam begins to diminish, add the tenderloin medallions. Saute on both sides until browned and inside is medium rare. Set beef aside on a warm platter. To the skillet the beef was cooked in add wine and beef broth. Boil, scraping pan, reducing the liquid to about 1/2 cup. Combine cornstarch with the whipping cream until smooth. Whisk the cream mixture into skillet and simmer for 1 minute. Add mushrooms to the cream sauce and simmer for 1 minute longer. Add salt and pepper to taste. Add the beef medallions and juices from the platter to the cream sauce, coating beef with sauce. Cover and heat for 2 minutes on low. Add the remaining 2 tablespoons butter, blending well.
Garnish with parsley and serve with baked potatoes or hot cooked noodles.
Serves 4 to 6.
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