Herb Grilled Tenderloin Filets With Mushroom Merlot Sauce

• 4 beef tenderloin steaks
• 1 tablespoon extra virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• coarse sea salt
• fresh ground pepper
• 3 tablespoons unsalted butter
• 2 -3 shallots, minced
• 6 ounces shiitake mushrooms or 6 ounces other mushrooms, stemmed,caps wiped clean with a damp towel,and thinly sliced
• 2 cups merlot or 2 cups other full-bodied dry red wine
• 1 cup beef stock (preferably homemade)
• 1 teaspoon cornstarch, dissolved in
• 1 tablespoon merlot (if needed)
• coarse sea salt
• fresh ground black pepper
• 2 tablespoons finely chopped parsley

1. Lightly brush the steaks on both sides with olive oil.
2. Thickly crust each side with the garlic,rosemary, salt, and pepper mixture.
3. Let the steaks"cure" in the refrigerator while you make the sauce.
4. Melt 2 T butter in a saucepan.
5. Add the shallots and cook over medium heat, stirring often, until soft but not brown, about three minutes.
6. Add the sliced mushrooms and cook until browned and most of the mushroom liquid has evaporated, about 3 minutes.
7. Add the 2 cups wine and bring to a boil.
8. Briskly simmer the wine until reduced by half, about 5 minutes.
9. Add the stock and briskly simmer until the mixture is reduced to about 1 1/2 cups and is the consistancy of heavy cream, 5 to 10 minutes.
10. Whisk in the cornstarch/wine mixture if a thicker sauce is desired.
11. Remove from heat,add salt and pepper to taste, and stir in the parsley.
12. Grill the steaks over high heat until they are the desired degree of"doneness".
13. Transfer to plates and spoon a generous portion of sauce over and serve at once.

tenderloin, extra virgin olive oil, garlic, fresh rosemary, salt, fresh ground pepper, unsalted butter, shallots, shiitake mushrooms, merlot, beef stock, cornstarch, merlot, salt, fresh ground black pepper, parsley

Taken from www.food.com/recipe/herb-grilled-tenderloin-filets-with-mushroom-merlot-sauce-101958 (may not work)