Title: Beef tenderloin in cream & mushroom sauc
 Categories: Meat
      Yield: 6 Servings
 
    2/3 lb Fresh mushrooms; sliced
      4 tb Minced green onions
      4 tb Butter
    1/2 ts Salt
    1/8 ts Freshly ground pepper
  2 1/2    -(up to)
      3 lb Tenderloin of beef; cut in
           -1/2 inch slices
      4 tb Butter
    1/3 c  Madeira wine
    3/4 c  Beef bouillon
  1 1/4 c  Whipping cream
  2 1/4 ts Cornstarch
           Salt
           Pepper
      2 tb Butter
           Parsley
           Cooked rice or noodles
 
  Saut‚ mushrooms and green onions in 4 Tablespoons butter for 5 minutes
  until lightly browned. Season with salt and pepper and set aside.
  Heat 4 Tablespoons butter in a large skillet until foamy. When foam
  begins to subside, saut‚ beef on both sides until brown and medium
  rare. Set beef aside and keep warm. Add wine and bouillon to pan and
  boil rapidly, scraping the pan and reducing juices to 1/3 cup.
  Combine cornstarch and cream.  Whisk in the cream and cornstarch
  mixture and simmer briefly. Add mushrooms and simmer 1 minute longer.
  Add salt and pepper to taste. Add beef and any collected juices to
  cream sauce and baste beef with sauce. Cover and heat on very low
  heat for 3 to 4 minutes. Add 2 Tablespoons of butter, a little at a
  time, and blend well. Garnish with parsley and serve over rice or
  noodles.  Yield: 6 servings.
  
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,