Balsamic beef tenderloin
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Balsamic beef tenderloin
  Beef    Tenderloin  
Last updated 6/12/2012 1:06:34 AM. Recipe ID 32104. Report a problem with this recipe.
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      Title: Balsamic beef tenderloin
 Categories: Beef dishes, From hard c
      Yield: 4 Servings
  1 1/2 lb Beef Tenderloin
           Salt And Pepper; To Taste
      2 tb Olive Oil
      1 ts Chopped Fresh Garlic
    3/4 c  Balsamic Vinegar
      8 oz Sliced Mushrooms
  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 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; cook for 2 minutes
  or until mushrooms are tender.
  Cut meat into 1/2-inch thick slices. Spoon mushrooms and sauce over
  each serving.
  NOTES : 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! Recipe 

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Recipe ID 32104 (Apr 03, 2005)

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