recipe red wine mushroom sauce

Spread the butter, garlic, and mustard evenly over the beef.
Ingredients, for the beef: 1-2 pounds beef tenderloin 2 tablespoons butter at room temperature 1 garlic clove 1 tablespoon whole grain or Dijon mustard teaspoon salt 1/8 teaspoon pepper 3 sprigs of rosemary, for the Red Wine Mushroom Sauce: 2 tablespoons butter 8 ounces sliced.
Dont ever let anyone ever tell you its just for garnish again.This recipe for brown butter and parmesan mashed potatoes is exceptionally good, and brussels sprouts or sauteed spinach would be a nice way to round out the meal.And heres what it looks like: I let this cook a little bit long (imagine if you will: Four children.Burgers Mushrooms TruLuv4Evr, generously spoon mushrooms over the top.The Christmas Season is in full swing and it is time to start thinking about what to serve for Christmas Dinner.Searing the beef under the broiler will bring its temperature up to 135 degrees while creating a crust on the outside.Its dark, divine, and delicious.Plus it is one of those recipes that can easily be adjusted to feed more people just by purchasing a larger piece of meat.When the butters melted and hot, throw in the mushrooms, green onion, and garlic.You can use burgundy, you can use Merlot, you can use Cabernet Sauvignon.I used Cabrenet Franc full bodied dry red wine and it really brought out the mushroom flavor.Note: If the sauce is too thin, mix 1 teaspoon of melted butter with 1 teaspoon flour and add it to the sauce, let bubble and thicken for 1 minute (if the sauce is too thick add extra stock).By: EatingWell User, really good flavor!Chop 3 or 4 cloves of garlic.Begin by melting 1/2 stick (1/4 cup) butter in a large skillet.7.6.7 231, this recipe was originally published.If medium rare isnt your thing, remember: rare is 125 degrees, concours orthophonie besançon épreuves medium is 145 degrees, medium well is 150 degrees, and well done is 160 degrees.Pour in a good cup and a half of red wine.To prepare the red wine sauce, scrape up any brown bits from the pan you used to roast the beef and pour them and any juice into a small saucepan.

In a small skillet, fry up whatever kind of steak suits your fancy.
You want a slight crust to form on the beef.