Beef Strindberg

• 12 1/2-inch thick skinned beef tenderloin medallions from the center cut
• salt
• crushed white peppercorns
• 1 c. finely chopped parsley
• 4 Tbsp. Coleman's English mustard, worked into a paste with dark beer
• 1 c. sliced mushrooms
• 1 c. Chardonnay
• 1 c. heavy whipping cream
• 3 Tbsp. olive oil
• 1 1/4 Tbsp. butter

1. Marinate beef with mustard. Sprinkle with salt and crushed peppercorns. Work finely chopped onions into tenderloin on both sides.
2. Heat a large skillet to 450u0b0 to 500u0b0 and add olive oil. Quickly sear meat on both sides so onions are golden brown. Remove tenderloin and arrange on plates (three to a plate).
3. Add butter to skillet, then add the mushrooms and saute to a light golden brown.
4. Add Chardonnay and reduce slightly.
5. Add cream and stir in fast.
6. Then sprinkle with parsley. Pour sauce over beef, which has been kept warm in the oven.

tenderloin, salt, white peppercorns, parsley, mushrooms, heavy whipping cream, olive oil, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216972 (may not work)