Steak With Mushroom Sauce

• 4 (6 oz.) tenderloins (another cut will do)
• salt
• fresh ground pepper
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1 clove garlic, minced
• 2 Tbsp. shallots, minced
• 1/2 tsp. fresh thyme, minced
• 8 oz. fresh baby portabella mushrooms, sliced or diced (depending on size)
• 1 can beef broth
• 1/4 c. Madeira wine
• 1 c. heavy cream

1. Rub tenderloins with olive oil; salt and pepper them and set aside.
2. In a large skillet or electric skillet, heat butter over medium heat.
3. Add garlic, shallots and thyme, cooking in butter for 1 minute.
4. Turn heat up to medium-high and add tenderloins, browning on both sides to desired level of doneness.
5. Remove tenderloins to a plate set in a warm place.
6. Add mushrooms to skillet and saut until tender.
7. Pour in beef broth and Madeira and bring to a boil.
8. Let liquid reduce to half.
9. Add heavy cream and let heat thoroughly and thicken, stirring constantly.
10. Serve mushroom sauce over tenderloins, using extra sauce for potatoes or rice on the side.

tenderloins, salt, fresh ground pepper, olive oil, butter, clove garlic, shallots, fresh thyme, fresh baby portabella mushrooms, beef broth, madeira wine, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99652 (may not work)