Shelly's Recipe

BEEF TENDERLOIN WITH RED WINE SAUCE

Category: Roasts/Tenderloin - Beef

1 Beef tenderloin
1/2 cup clarified butter (butter melted and skim off milk/salt solids)
3 oz cognac
1/4 cup red wine

Pour butter over meat and cook at 350 for 45 minutes in a pan that can be placed on the burner. Take out meat and place in a shallow baking dish. Pour cognac over and immediately light with a match. Blow it out when the meat starts to sizzle. Cover meat and set aside. Empty the juice into the original pan. Cook over medium heat and add wine. When all the bits are off the bottom of the pan, stir in the red wine sauce. Simmer sauce until served over the meat.

Red Wine Sauce
2 shallots, chopped
2 cup sliced mushrooms
2 clove garlic, minced
1 1/2 tbsp butter
1 cup beef broth
1 tbsp cornstarch
1/3 cup tomato sauce
Salt and pepper, to taste
Dash Kitchen Bouquet

Saute first 3 ingredients in butter. Add wine and reduce by 3/4ths. Dissolve cornstarch in broth and stir in. Bring to a boil and stir in remaining ingredients and simmer.