Ingredients:
2 to 4 beef tenderloin steaks
8 ounces sliced mushrooms
3 to 4 tablespoon butter
1 tablespoon olive oil
1/2 cup dry red wine
1 cup beef stock
1 tablespoon flour
Salt and pepper, to taste
1 sprig fresh chopped rosemary
Directions:
Season steaks with salt and pepper. Drizzle them with olive oil and fry or grill to desired doneness. Remove to a plate and cover with foil to let rest. While steaks are cooking sauté mushrooms in butter for 3 to 5 minutes. Add flour. Cook another minute, stirring often. Stir in red wine and simmer for a few minutes. Add beef broth and simmer a few minutes to reduce a bit. Season with a little salt and pepper. Stir is fresh rosemary. Serve warm over steaks!
