Beef Tenderloin in Cream & Mushroom Sauc

Beef Tenderloin in Cream & Mushroom Sauc Ingredients

2/3 lb Fresh mushrooms; sliced	3/4 c Beef bouillon
4 tb Minced green onions	1 1/4 c Whipping cream
4 tb Butter	2 1/4 ts Cornstarch
1/2 ts Salt	Salt
1/8 ts Freshly ground pepper	Pepper
2 1/2 -(up to)	2 tb Butter
3 lb Tenderloin of beef; cut in	Parsley
4 tb Butter	Cooked rice or noodles
1/3 c Madeira wine

Instructions for Beef Tenderloin in Cream & Mushroom Sauc

Saut? mushrooms and green onions in 4 Tablespoons butter for 5 minutes until lightly browned. Season with salt and pepper and set aside. Heat 4 Tablespoons butter in a large skillet until foamy. When foam begins to subside, saut? beef on both sides until brown and medium rare. Set beef aside and keep warm. Add wine and bouillon to pan and boil rapidly, scraping the pan and reducing juices to 1/3 cup. Combine cornstarch and cream. Whisk in the cream and cornstarch mixture and simmer briefly. Add mushrooms and simmer 1 minute longer. Add salt and pepper to taste. Add beef and any collected juices to cream sauce and baste beef with sauce. Cover and heat on very low heat for 3 to 4 minutes. Add 2 Tablespoons of butter, a little at a time, and blend well. Garnish with parsley and serve over rice or noodles. Yield: 6 servings. From , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: MushroomsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Bouillon	Butter	Cornstarch
Cream	Ground Pepper	Mushroom	Onion
Parsley	Rice	Salt

Meat Corn Cream Butter Onion Parsley Rice Green Onion Wine Mushrooms

for flavor and categorization

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