Ingredients:2 to 4 beef tenderloin steaksSalt and freshly ground pepper, to taste1 tablespoon olive oil8 ounces sliced mushrooms3 tablespoons butter1/2 cup dry red wine1 1/2 cups beef stock1 tablespoon flour2 tablespoons fresh chopped herbs (rosemary, parsley, chives, thyme or a combination)Directions:Season steaks well with salt and pepper. Drizzle them with olive oil and fry or grill to desired temperature. Remove to a plate and cover with foil to let rest. While steaks are cooking saut mushrooms in butter for 3 to 5 minutes. Add flour. Cook another minute, stirring often. Stir in red wine and simmer for a few minutes. Add beef broth and simmer a few minutes to reduce a bit. Season with a little salt and pepper. Stir is fresh herbs. Serve warm over steaks!
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