Beef Tenderloin Ala Madeira(Serves 4)

• 2 cloves garlic, cut in half
• 2 Tbsp. olive oil
• 2 lb. (8 slices) beef tenderloin
• flour to coat
• 1/2 lb. mushrooms, sliced and parboiled
• pinch of basil
• pinch of oregano
• 1 Tbsp. chopped parsley
• 2 oz. Madeira (Spanish wine)
• 3 Tbsp. water
• 1 Tbsp. butter
• salt and pepper to taste

1. In a large saute pan, brown garlic in olive oil.
2. Remove when browned.
3. Lightly flour beef on all sides.
4. Place in olive oil and saute on both sides until browned.
5. Add sliced mushrooms to beef, along with basil, oregano, parsley and wine.
6. Cook until wine evaporates, then add water and butter.
7. Salt and pepper the mixture to taste.
8. Stir slightly and cook an additional 2 to 3 minutes.
9. (If rare beef is desired, take beef out after adding wine and add again after wine has evaporated.)
10. Makes 4 servings.

garlic, olive oil, beef tenderloin, flour, mushrooms, basil, oregano, parsley, madeira, water, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1044264 (may not work)