Shelly's Recipe

BEEF TENDERLOIN IN RED WINE SAUCE

Category: Roasts/Tenderloin - Beef

1 cup beef stock
2/3 cup Cabernet Sauvignon
2 tbsp butter (no substitutions)
1 large shallot, peeled and sliced
2 tsp flour
2 filet mignons, about 1 1/2 inches thick
Salt, freshly ground black pepper and chopped fresh rosemary

Place stock and wine in a small saucepan. Cook over high heat for 15 minutes or until reduced to about 1/2 cup. Meanwhile, melt butter in a small skillet. Add shallot and cook over medium-low heat for 15 minutes, stirring occasionally. Stir in flour and cook for 1 minute more. Add reduced stock mixture; cook and stir until slightly thickened. If desired, add a pinch of sugar to the finished sauce.

Season beef with salt and pepper and cook on a grill over medium heat for 4 to 6 minutes per side for rare. Garnish with chopped fresh rosemary, if desired. Serve with red potatoes baked with olive oil, garlic and rosemary. Serves 2