Pan Seared Tenderloin with Wild Mushroom & Shallot Sauce

Made this last evening. It was simple, quick, & delicious, but I gotta tell ya, I was standing there stirring the sauce, thought to myself after finger tasting, this needs somepin..... glass of pinot noir in hand, ( ran outa Chardonnay) and said hmmmmm..... dumped the entire glass in it,, voila! burnt off and left a heavenly smell and taste. I laughed to myself because once Blima or Karen... ( I think) gave me a little plaque that read, I cook with wine, sometimes I even put it in the food).

Actually, I have a similar recipe made with PORT thats even more tasty, but a bit more time consuming too. I'll find that and show ya.
I served with Whipped Garlic potatoes and a little cucumber salad. I have plenty of potatoes and sauce for Left overs tonight... Maybe I'll throw a few Pork Chops on the grill? Gets so in the way of my quilting you know?

Hey! Speaking of that very thing.......... I bought myself a new toy yesterday! (pic on bottom) A Cuisinart Slow Cooker. Its coming soon! I have NEVER been one to use a slow cooker (crock pot cookin), but I am desperate to have good food and still be able to divide my time properly. So I'm going to give it a whirl! I don't care for "throw it all together" foods at all.... so this should be interesting. I'm sure I 'll be reporting. Not sure what I'll be doing at wine 30 if I'm not slaving over a hot stove huh? Me neither... film at 11:00.

Pan Seared Beef Tenderloin with Wild Mushroom and Shallot Sauce

4 beef filets cut into medallions (I used 2 small Fillet Mignon, uncut)
3 oz portabella or shiitake mushrooms diced

2 shallots, diced

2 TBLSP butter

2 TBLSP flour

2 cups beef broth

Heat the butter in a saucepan. Add the mushrooms and shallots and cook until limp. Whisk in the flour and cook for 3 minutes. Whisk in the broth, bring to just a boil, reduce heat and simmer 20 minutes.

Heat a heavy skillet over medium-high flame. Add a small amount of oil. Add the beef and cook to desired temperature. Served topped with warm sauce.

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