Another winner for a Fathers Day Party!

FILET OF BEEF WITH CHAMPAGNE, ONIONS AND MUSHROOMS

Champagne and Onion Sauce:
2 tb sweet butter
1 cup chopped onion
2 chopped garlic cloves
2 cups champagne
2 bay leaves
2 sprigs fresh parsley

In a saucer, melt the butter. Add the onions and garlic and sauté for 6 minutes. Add the champagne, bay leaves, and parsley and reduce the liquid to ½. Remove from heat and remove the bay leaves and parsley.

Filets:

10-6 oz tenderloins
1 cup plus 6 tb sweet butter
4 garlic cloves
salt and pepper to taste

Melt the butter in big skillet at medium heat and cook the garlics, until they are golden. Remove the garlics. Season the tenderloins with salt and pepper and fry in the butter, cooking both sides. Remove to a mold to maintain them hot. Reserve the butter for the sauce.

Mushroom sauce:
1 lb sliced mushrooms, sauteed in 3 tb butter
½ cup champagne
2 cups Avoset cream
salt and pepper to taste

Lower the heat to medium and add the already sauteed mushrooms and the champagne and continue deglazing the skillet. Increase the heat and cook, moving constantly for 4 more minutes. Add the cream, lower the heat and cook 7 more minutes until the sauce thickens. Add salt and pepper to taste. Heat the onion champagne sauce. Put the tenderloins in a big serving platter, and in this order, add the champagne sauce and the mushroom sauce. Serve immediately, with a green salad and a Caponata or mashed potatoes, to use the tenderloins sauce.