- 1/2 cup beef broth
- 1/2 cup dry red wine
- 1 1/2 cups sliced mushrooms
- 1/4 cup finely chopped shallot
- 3 cloves garlic, crushed
- 3 teaspoons fresh lemon juice
- 3 teaspoons Worcestershire sauce
- 1/4 teaspoon salt, or to taste
- 1 pinch ground black pepper, or to taste
- 2 teaspoons chopped fresh parsley
- 2 teaspoons all-purpose flour
- 1 tablespoon butter
- 1 pound trimmed beef tenderloin, slightly pounded
- Pour the beef broth and wine into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and Worcestershire sauce. Simmer over medium heat , stirring frequently, until the mushrooms reduce in size, about 20 minutes. Season to taste with salt and pepper.
- Skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl. Whisk in the flour and blend to make a smooth paste. Stir the flour mixture into the mushroom mixture. Cook and stir as sauce thickens. Repeat as desired , adding small amounts of more flour to make a thicker sauce. Stir in the parsley. Pour the sauce into a pan, and keep warm until needed.
- Using the same skillet, melt the butter over medium heat. Place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness. Serve with mushroom sauce.