Earthy Delights Recipe
http://www.earthy.com/
Tenderloins Forestiere
Ingredients:
6 slices beef tenderloin, about 1/4 lb. each
Sea salt
Fresh
cracked pepper to taste
2 tablespoons butter
2 tablespoons finely chopped fresh ramps
6 ounces fresh Morel
mushrooms, cleaned, trimmed, and quartered
1/2 cup dry red wine
1 cup beef stock
1/4 cup Madeira
4 tablespoons butter, room temperature
Preparation:
Sprinkle the beef with the salt and pepper to taste.
Heat 1 tablespoon of the butter in a saucepan and add the ramps. Cook
briefly, stirring constantly. When the ramps begin to wilt,
add the sliced mushrooms. Cook, sautéing, for about three
minutes.
Add the dry red wine and stir. Cook until the wine reduces by
about half, then add the beef broth. Bring the mixture to a
boil and add the remaining red wine and the Madeira. Cook
until the mixture is reduced by about half. There should be
about 1 1/4 cups of liquid remaining.
Heat the remaining tablespoon of butter in a heavy skillet. Do
not permit the butter to burn, but when it's hot, add the
beef. Cook on one side for two to three minutes, or until
browned on the outside. Turn and cook on the other side for
two to three minutes. Transfer the meat to a warm platter and
set aside.
Add the mushrooms sauce to the skillet and stir to dissolve
any brown particles in the pan. Swirl four tablespoons of
butter into the sauce, then pour it over the top of the
tenderloins and serve immediately.
Directions: