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Medallions of Beef Forestiere Recipe

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This recipe for Medallions of Beef Forestiere, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 slices beef tenderloin, each about 1/4 lb. (I took tenderloin steaks and cut in half and it was the right thickness)
Salt (optional)
Fresh ground pepper to taste
2 tbsp. butter
2 tbsp. finely chopped shallots
1 tsp. finely chopped garlic
6 oz. fresh mushrooms, thinly sliced (oyster, shitake or morels, if possible)
1/2 c. dry red wine, preferably zinfandel
1 c. veal or beef broth
1/4 c. madeira wine (or substitute vermouth)
4 tbsp. butter, at room temp.

Directions:
Directions:
1. Sprinkle beef with salt and pepper.
2. Heat 1 tablespoon butter in saucepan and add shallots and garlic. Cook briefly, stirring and add sliced mushrooms. Cook, stirring about 3 minutes.
3. Add 1/2 the dry red wine and stir. Cook until reduced almost by half. Add beef or veal broth. Bring to boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about 1 1/4 cups.
4. Heat remaining 1 tablespoon butter in heavy skillet and add beef. Cook the meat on one side about 2-3 minutes or until browned. Turn and cook other side 2-3 minutes. Transfer meat to warm platter.
5. Add mushroom sauce to skillet and stir to dissolve the brown particles that may cling to edge of skillet.
6. Swirl 4 tablespoons butter into sauce. Serve on top of tenderloins.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I am blessed to have good friends who are great cooks. Some of my favorite recipes have come from our friend Wil Wagner and this is one of them. He got this one from cooks.com.

 

 

 

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