RECIPE NOTES AND HELPFUL TIPS
- Purchase good quality beef tenderloin or steak
- Look for mushrooms that are firm, free from blemishes, and have a smooth appearance. They should be dry to the touch but not dried out.
- Always use wine of good quality. In other words, one that you would enjoy a glass of.
- Choose a red that is dry and medium to light-bodied. Good choices are Merlot, Pinot Noir, or a Cabernet.
- If the gravy becomes too thick upon simmering add a couple of tablespoons of beef broth to thin it out.
- This recipe really calls for the wine and the mushrooms. Without both of them, it really is not quite as delicious.
INGREDIENTS
- 3 tablespoons butter
- 1/2 lb sliced crimini mushrooms
- 1/2 cup finely chopped onion
- 2 large cloves garlic minced
- 1 lb beef tenderloin or good quality beef steak ( I use petite shoulder) cut in bite size strips
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 tablespoon olive oil
- 1/3 cup good quality red wine
- 1 (14 ounce) can low sodium beef broth
- 2 tablespoons Worcestershe Sauce
- 1/4 cup flour (I like to use Wondra flour)
- Salt & Pepper to taste
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