This is adapted from "Cooking light Annual Recipes 2006"
4 ( 4 ounce )beef tenderloin steaks
1/4 tsp Maine sea salt
1/4 tsp freshly ground blk pepper
1 garlic clove minced
1 TBsp Olde Sow butter (shameless promotion )
1/2 cup finely chopped shallots
1lb button mushrooms, quartered
1/4 cup dry white wine
2 TBsps worcestershire sauce
1/4 tsp black pepper
1/8 tsp salt
2 TBsp finely chopped fresh parsley
1.) To prepare steaks sprinkle evenly with 1/4 tsp salt and pepper. Rub 1 minced garlic clove over all steaks front and back. Melt butter in a large well seasoned cast iron frying pan or a heavy bottomed stainless steel one, you may need more than 1 TBsp. Medium high heat, add steaks and cook for 3 minutes each side or until desired degree of doneness. Remove from pan and keep warm.
2.) To prepare mushrooms, add shallots and mushrooms to pan and saute for 4 minutes or until lightly browned. Add 2 garlic cloves and saute 30 seconds. Add wine and next 3 ingredients and cook until liquid is nearly evaporated. Remove pan from heat and stir in parsley. Serve mushroom mixture with steaks and a hearty red wine.
Of course potatoes go well with this meal.