Tournedos Eva

• 2 1/2 Tbsp. butter
• 1 garlic clove, minced
• 6 (4 oz.) beef tenderloin fillets, patted dry
• salt and fresh ground pepper
• 1/4 lb. fresh mushrooms, sliced
• 1/2 lb. langostinos or medium shrimp, shelled
• 2 Tbsp. dry white wine
• 1 pkg. Knorr Bearnaise sauce

1. Melt butter in heavy large skillet over medium-high heat.
2. Add garlic. Immediately add fillets and saute to desired degree of doneness (2 to 3 minutes per side for rare).
3. Season with salt and pepper. Transfer fillets to heated plate. Add mushrooms to skillet and cook until tender and liquid evaporates, about 5 minutes. Add langostinos and dry white wine; stir-fry until just pink. Divide fillets among heated serving plates. Top with mushroom mixture and Bearnaise Sauce. Serve immediately.

butter, garlic, beef tenderloin, salt, fresh mushrooms, langostinos, white wine, knorr bearnaise sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=981352 (may not work)