Medallions of Beef Forestiere
| Yield: | 1 Servings |
| Categories: |
| 6 | sl | Beef tenderloin,; each about |
| Salt (optional) | ||
| Fresh ground pepper; to taste | ||
| 2 | tb | Butter |
| 2 | tb | Finely chopped shallots |
| 1 | ts | 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 | tb | Butter,; at room temp. |
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