Steak With Red Wine And Mushroom Sauce

• 3 tbsp butter
• 1 tbsp olive oil
• 4 None beef tenderloin steaks (5-6 oz each)
• 2 None shallots, finely chopped
• 1 clove garlic, finely chopped
• 2 tsp chopped fresh rosemary
• 14 oz mushrooms, sliced
• 1 cup red wine
• 3/4 cup beef stock
• 1/2 cup heavy cream
• None None Baby spinach leaves, to serve
• None None French fries, to serve

1. Preheat the oven 350u0b0C. Heat 1 1/2 tbsp of the butter and oil in a skillet on high heat. Cook steaks 1-2 mins on each side until well browned. Transfer to baking pan and season to taste. Bake 8-10 mins or until cooked to desired doneness. Cover loosely with foil and let stand 5 mins.
2. Meanwhile, melt remaining 1 1/2 tbsp butter in same skillet on medium heat. Add shallots, garlic and rosemary and saute 2-3 mins or until tender. Increase heat to high and add mushrooms. Saute 4-5 mins until golden.
3. Add wine to pan to deglaze. Cook, stirring occasionally, 2-3 mins until reduced by half. Stir in stock and simmer 2 mins. Mix in cream and simmer until heated through. Season to taste. Spoon sauce over steaks. Serve with baby spinach leaves and fries.

butter, olive oil, beef tenderloin, shallots, clove garlic, fresh rosemary, mushrooms, red wine, beef stock, heavy cream, spinach leaves

Taken from recipes-plus.com/api/v2.0/recipes/20937 (may not work)