Beef Tenderloin with Claret Sauce
2-1/4 pounds beef tenderloin
7-1/2 tablespoons butter
1 tablespoon olive oil
8 green onions, sliced
8 ounces fresh mushroom caps, sliced
1/4 inch thick
1/4 teaspoon salt
Freshly ground black pepper
1 cup claret
2 tablespoons cornstarch
1 cup beef stock or broth
Season beef. In a roasting
pan, heat 1-1/2 tablespoons butter and olive oil; brown beef. Roast at 350*F for 40-50 minutes for medium rare.
Allow 10 minutes to rest before slicing. In a saucepan, saute onions and mushrooms in 6 tablespoons butter for several
minutes. Add seasonings. Add wine and boil for 3 minutes. Combine cornstarch and stock. Whisk into
wine mixture, stirring until thickened. De-grease roasting pan and stir pan drippings into the sauce. Allow sauce
to simmer gently to blend flavors. If necessary, whisk in additional cornstarch to thicken or add extra stock to thin.
Slice meat 1/4 inch thick; arrange on platter. Add the juices from the meat to the sauce. Adjust seasonings.
Serve sauce with meat.