Medallions of Beef Forestiere

• 1 1/2 pounds beef, tenderloin each about 1/4 pound
• 1 x salt optional, to taste
• 1 x black pepper freshly ground, to taste
• 2 tablespoons butter
• 2 tablespoons shallots finely chopped
• 1 teaspoon garlic finely chopped
• 6 ounces mushrooms fresh, thinly sliced (oyster, shiitake or morels, if possible)
• 1/2 cup red wine dry
• 1 cup beef stock or beef broth, prefer veal stock if possible
• 1/4 cup madeira wine or vermouth
• 4 tablespoons butter at room temperature

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

beef, salt, black pepper, butter, shallots, garlic, mushrooms, red wine, beef stock, madeira wine, butter

Taken from recipeland.com/recipe/v/medallions-of-beef-forestiere-1181 (may not work)