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Mushroom Sauce for Beef Tenderloin by

Source: Lisa Cipri


1/3 Cup Butter
3/4 Cup Sliced Mushrooms
3/4 Cup Finely Chopped Onion
1 1/2 tablespoon flour
3/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1 1/2 Cups beef broth (14 oz. can)
3/4 Cup red wine:burgundy, merlot, etc.
1 teaspoon wine vinegar
1 tablespoon tomato paste
1 1/2 teaspoons choppped parsley


Heat butter in a skillet. Add mushrooms and cook over medium heat until lightly browned and tender, stirring occasionally. Remove mushrooms with a slotted spoon, allowing butter to drain back into skillet; set aside.

Add onion and cook 3 minutes; blend in flour, salt, pepper and thyme. Heat until mixture bubbles.

Gradually add, stirring constantly, beef broth, wine and wine vinegar. Cook rapidly until sauce thickens. (Before putting the mushrooms back in, I strain the sauce to get rid of onions; it's up to you) Blend in mushrooms, tomato paste and parsley. Cook about three minutes.

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