Shelly's Recipe

CABERNET SAUVIGNON WITH SLICED BEEF

Category: Steaks - Beef

4 lb tenderloin, sliced 1/4 inch thick
1 cup cabernet
1 tsp salt
1/2 tsp pepper
4 tbsp flour
1 cup beef broth
1/4 cup olive oil
Thinly sliced onion and mushrooms
1/4 cup butter, melted

Remove fat form meat. Mix salt, pepper and flour in a shallow pan and dust each slice of meat lightly. Shake off excess. Pour half of butter and oil in a skillet over high heat. When pan is hot, add half of meat. Saute no longer than 2-3 minutes, turning once. Add a little red wine and cook until it evaporates. Turn into a warmed serving dish and repeat with remaining steak in same pan. Remove and keep meat warm.

Pour beef broth into pan and bring to a boil. Scrape and stir to dissolve all dark particles. Add remaining wine and cook about 3 minutes. Add cooked meat only to heat. Do not cook further. Just before serving, add thinly sliced onion and mushrooms. Note: For a thicker sauce, add 1 tsp cornstarch dissolved in 1/2 tsp lemon juice.