Medallions of Beef Forestiere

6 slices beef tenderloin, each about
1/4 lb.
Salt (optional)
Fresh ground pepper to taste
2 tbsp. butter
2 tbsp. finely chopped shallots
1 tsp. finely chopped garlic
6 oz. fresh mushrooms, thinly sliced
(oyster, shiitake or morels, if
possible)
1/2 c. dry red wine, preferably
zinfandel
1 c. veal or beef broth
1/4 c. madeira wine (I substitute
vermouth)
4 tbsp. butter, at room temp.

1. Sprinkle beef with salt and pepper. 2. Heat 1 tablespoon
butter in saucepan and add shallots and garlic. Cook briefly,
stirring and add sliced mushrooms. Cook, stirring about 3 minutes.
3. Add 1/2 the dry red wine and stir. Cook until reduced almost by
half. Add beef or veal broth. Bring to boil and add the
remaining dry red wine and the Madeira wine. Cook until reduced
by half. There should be about 1 1/4 cups. 4. Heat remaining
1 tablespoon butter in heavy skillet and add beef. Cook the
meat on one side about 2-3 minutes or until browned. Turn and cook
other side 2-3 minutes. Transfer meat to warm platter. 5. Add
mushroom sauce to skillet and stir to dissolve the brown particles
that may cling to edge of skillet. 6. Swirl 4 tablespoons
butter into sauce. Serve on top of tenderloins.