Recipe(tried): Balsamic Beef Tenderloin (with mushrooms)

BALSAMIC BEEF TENDERLOIN

"Start with melt-in-your-mouth medallions of beef tenderloin. Then pair them with the sweet, yet robust flavor of this classic, dark Italian vinegar, fresh mushrooms, and of course, garlic! It's wonderful!"

1 1/2 lb beef tenderloin
Salt and pepper, to taste
2 tablespoons olive oil
1 teaspoon chopped fresh garlic
3/4 cup balsamic vinegar
8 oz mushrooms, sliced

Season entire surface of tenderloin with salt and pepper.

Heat oil and garlic in oven-proof skillet or flame-proof shallow roasting pan over medium-high heat. Add meat, turning to brown all sides.

Place in a 425 degree F oven for 15 to 20 minutes or until internal temperatures reaches 145 degrees for medium-rare. Remove from oven. Place meat on cutting board and cover with foil.

Place pan over high heat; add vinegar and stir to remove browned bits from pan. Cook for 4 to 5 minutes or until reduced by half.

Add mushrooms to pan; cook for 2 minutes or until mushrooms are tender.

Cut meat into 1/2-inch thick slices. Spoon mushrooms and sauce over each serving.

Makes 4 servings
From: John Marciano, owner of Marciano's and Yellowstone Cafe
Source: Dierbergs