Filet Of Beef Cabernet(For Four)

• 3 Tbsp. allspice
• 2 tsp. thyme
• 2 Tbsp. salt
• 4 Tbsp. black pepper
• 2 Tbsp. garlic powder
• 1 Tbsp. dry mustard
• 2 lb. beef tenderloin, cut into 8 (4 oz.) medallions
• 3 Tbsp. vegetable oil
• 5 or 6 medium mushrooms, sliced
• 1 medium shallot, minced
• 2 c. Cabernet Sauvignon or other hearty, dry, red wine
• 2/3 c. heavy cream

1. Combine first 6 ingredients.
2. Season tenderloin with the spice mix and let stand at least 2 hours.
3. Heat oil in a large saute pan or skillet.
4. Brown the medallions on both sides and remove.
5. Add mushrooms and shallot and saute until tender.
6. Replace the beef. Deglaze the pan with wine.
7. Reduce wine by half.
8. Remove the beef and finish the sauce with heavy cream.
9. Return to the boil; simmer two minutes and serve.

allspice, thyme, salt, black pepper, garlic powder, mustard, beef tenderloin, vegetable oil, mushrooms, shallot, cabernet sauvignon, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170582 (may not work)