Beef Tenderloin with Wine Sauce

If you want a stronger flavor to your sauce, add additional amounts of the Beef Stock. If you want to take away some of the flavor's "edge," then add a heaping teaspoon of sour cream and whisk it in vigorously.

Ingredients:

2 tablespoons butter
2 pounds beef tenderloin, trimmed and cut into two-inch pieces
1 teaspoon paprika
1/2 teaspoon Sea salt
2 tablespoons butter
2 medium onions, diced
8 ounces fresh mushrooms, cleaned, trimmed, and sliced into 1/4-inch pieces
1 1/5 tablespoons beef stock
1 2/3 cup lukewarm water
1/3 cup dry red wine (I use a Burgundy)

Preparation:
Melt two tablespoons of butter over medium heat in a skillet.
Add the tenderloin, tossing and stirring until it's well coated with the melted butter.
Sprinkle the paprika and salt over the meat and continue to stir until the meat is browned. This should take anywhere from five to ten minutes depending on the size of your pan.
Remove the meat from the pan and set it aside.
Using the same skillet, melt another two tablespoons of butter over medium heat.
Add the onions and the mushrooms. Sauté until they're tender, for about seven to ten minutes. Remove from the heat and set aside.
Using a saucepan, blend the Aromont Beef Stock concentrate with some water using a wire whisk. Stir occasionally while simmering for about five minutes.
Add the onions, mushrooms, and beef, stirring gently. Heat to simmering over a medium heat, stirring frequently.
Serve over rice or noodles.

Directions:
If you want a stronger flavor to your sauce, add additional amounts of the Beef Stock. If you want to take away some of the flavor's "edge," then add a heaping teaspoon of sour cream and whisk it in
vigorously.

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Beef Tenderloin with Wine Sauce

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