Beef
Tenderloin
Medallion
with
Mirepoix
Sauce
&
Red
Wine
-
serves
2
For
the
tenderloins:
2
beef
tenderloins,
3
oz.
each
2
tsp.
balsamic
vinegar
2
tbsp
corn
oil
1
tsp.
scallion,
finely
chopped
1
tsp.
garlic,
minced
or
pressed
1/4
tsp.
thyme
1/2
bay
leaf,
broken
into
small
pieces
2
tbsp
butter
pinch
of
black
pepper
Sauce:
1
tbsp
carrots,
finely
chopped
1
tbsp
onion,
minced
1
tbsp
celery,
finely
chopped
1
tsp.
parsley,
finely
chopped
1
tbsp
flour
1
tbsp
red
wine
1
3/4
cups
beef
stock,
very
hot
Mix
together
all
ingredients
in
the
"for
the
tenderloins"
section,
except
the
butter.
Marinate
the
beef
in
this
mixture
for
24
hours.
Remove
beef
from
marinade,
season
with
salt
and
pepper.
Melt
the
butter
in
a
skillet
and
cook
the
beef
on
high
heat
for
1-2
minutes,
per
side
or
until
done
to
liking.
Remove
the
beef
and
cover
with
foil
to
keep
warm.
Keep
the
butter
from
the
meat
in
the
pan
to
use
for
the
sauce.
Add
carrots,
onion,
celery
and
parsley
to
butter
in
skillet
and
cook
until
dark.
Sprinkle
1
tbsp
of
flour
in
the
pan
to
absorb
the
butter
and
continue
to
cook
until
the
flour
has
browned.
Add
the
red
wine
and
beef
stock.
Bring
to
a
boil
and
lower
heat
to
simmer
for
2-3
minutes
or
until
sauce
has
thickened
and
the
flour
taste
has
disappeared.
Season
with
salt
and
pepper
to
taste.
To
serve:
place
beef
on
a
dish
and
top
with
the
sauce.
Submitted By (Miki)
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