Beef Tenderloin with Red Wine-Mushroom Sauce
Pat the steaks dry. Rub the pepper onto both sides of each steak.
In a large heavy skillet, warm 1/2 tablespoon of the butter and the oil over medium-high heat. Add the steaks and cook until browned, about 2 minutes per side. Reduce the heat to medium and cook, turning occasionally, for about 6 minutes for rare meat, or 7 to 8 minutes for medium-rare. Transfer the steaks to warmed plates and loosely cover with foil to keep warm.
Pour off the drippings and warm the remaining 1/2 tablespoon of butter in the skillet over medium heat until melted. Add the shallots and garlic and sauté for 1 minute
Add the wine to the skillet and bring to a boil over high heat, stirring to scrape up any browned bits. Boil for 1 minute.
Add the mushrooms and cook, stirring frequently, until softened, about 3 minutes. Add the cream and simmer until the mixture begins to thicken, about 1 minute. Season with the salt and pepper.
Spoon the sauce over the steaks and serve.
Weekdays are Quick Meals
by Time-Life Books
Illustrations by William Neeper
Reprinted with permission