Beef Tenderloins with Red Wine Mushroom Sauce

Mushrooms are a natural with beef and the red wine makes this an elegant dish ideal to serve your guests!

Instructions

1. In a heavy skillet, heat half of the oil over medium-high heat
2. Sauté the shallots and garlic until softened, about 2-3 minutes
3. Add the mushrooms, Worcestershire sauce, half the salt & pepper and the thyme
4. Cook, stirring until very soft and almost no liquid remains, about 6 minutes
5. Scrape into a bowl
6. Wipe out skillet
7. Brush steaks with remaining oil
8. Sprinkle with remaining salt and pepper
9. Sear over medium-high heat, turning once until done (about 8 minutes for medium-rare)
10. Transfer to a warm plate and tent with aluminum foil; let rest for 5 minutes
11. Meanwhile, add the wine to the skillet; cook scraping up any brown bits
12. Cook until wine is reduced by about half, about 3 minutes
13. Add mushrooms and any juices from resting meat
14. Combine butter with flour and stir into pan; cook until thickened
15. Serve over steaks