Balsamic Beef Tenderloin

Title: Balsamic Beef Tenderloin
Categories: Beef dishes, From hard c
Yield: 4 Servings

1 1/2 lb Beef Tenderloin
Salt And Pepper; To Taste
2 tb Olive Oil
1 ts Chopped Fresh Garlic
3/4 c Balsamic Vinegar
8 oz Sliced Mushrooms

Season entire surface of tenderloin with salt and pepper. Heat oil and
garlic in oven-proof skillet or flame-proof shallow roasting pan over
medium-high heat. Add meat, turning to brown all sides. Place in a 425
degree oven for 15 to 20 minutes or until internal temperatures reaches 145
degrees for medium-rare. Remove from oven. Place meat on cutting board and
cover with foil. Place pan over high heat; add vinegar and stir to remove
browned bits from pan. Cook for 4 to 5 minutes or until reduced by half.
Add mushrooms; cook for 2 minutes or until mushrooms are tender.

Cut meat into 1/2-inch thick slices. Spoon mushrooms and sauce over each
serving.

NOTES : Start with melt-in-your-mouth medallions of beef tenderloin. Then
pair them with the sweet, yet robust flavor of this classic, dark Italian
vinegar, fresh mushrooms, and of course, garlic! It’s wonderful!
Recipe by: Dierberg’s Home Economists

Posted to MC-Recipe Digest by Jill & Joe Proehl on Apr
05, 1998