Beef Tenderloin Ragout

• 2 lb. tenderloin tips (3/4-inch pieces)
• 1/4 c. butter
• 1 Tbsp. flour
• 1 garlic clove, minced
• 4 c. beef stock
• 1 c. Burgundy wine
• 1 c. water
• pinch of pepper
• 1 1/2 tsp. salt
• 1 bay leaf
• 1/4 tsp. ground marjoram
• 1 c. fresh mushrooms, halved
• 6 small whole canned onions
• 1/4 c. sliced water chestnuts
• 6 artichokes (canned), halved
• parslied noodles

1. Saute beef in butter.
2. Add flour and garlic.
3. Place in roaster pan.
4. Combine beef stock, wine, water, pepper, salt, bay leaf and marjoram.
5. Pour over beef.
6. Cover roaster pan.
7. Bake at 325u0b0 approximately 1 1/2 hours until beef is done.
8. Add mushrooms and onions.
9. Return to oven until mushrooms are just tender.

tenderloin, butter, flour, garlic, beef stock, wine, water, pepper, salt, bay leaf, ground marjoram, fresh mushrooms, onions, water chestnuts, artichokes, parslied noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252640 (may not work)