Stew And Marianne Leonard's Medallions Of Beef Forestiere

• 6 slices beef tenderloin, each about 1/4 pound
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons butter, preferably clarified
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely minced garlic
• 6 ounces fresh mushrooms, preferably oyster mushrooms, shiitake mushrooms or morels or a blend of all three, thinly sliced
• 1/2 cup dry red wine, preferably zinfandel
• 1 cup rich veal broth or use fresh or canned beef broth
• 1/4 cup Madeira wine
• 4 tablespoons butter at room temperature
• 6 sprigs fresh basil for garnish, optional

1. Sprinkle the beef with salt and pepper.
2. Heat one tablespoon of the clarified butter in a saucepan and add the shallots and garlic.
3. Cook briefly, stirring, and add the sliced mushrooms.
4. Cook, stirring, about three minutes.
5. Add half of the dry red wine and stir.
6. Cook until reduced almost by half and add the veal broth or beef broth.
7. Bring to the boil and add the remaining dry red wine and the Madeira wine.
8. Cook until reduced by half.
9. There should be about one and one-quarter cups.
10. Heat the remaining one tablespoon clarified butter in a heavy skillet and add the beef.
11. Cook the meat on one side for two to three minutes or until nicely browned.
12. Turn the pieces and cook two to three minutes on the second side to the desired degree of doneness.
13. Transfer the meat to a warm platter.
14. Add the mushroom sauce to the skillet and stir to dissolve the brown particles that may cling to the bottom of the skillet.
15. Swirl the soft butter into the sauce.
16. Spoon an equal amount of the sauce onto six warmed plates.
17. Top each with one piece of beef and garnish with basil sprigs.

beef tenderloin, salt, freshly ground pepper, butter, shallots, garlic, mushrooms, red wine, veal broth, madeira wine, butter, basil

Taken from cooking.nytimes.com/recipes/11033 (may not work)