Texas Tenderloin with Mushroom-Wine Sauce
4 thick tenderloin steaks
2 T. coarsely crushed black peppercorns
Press peppercorns into both sides of steaks and
allow to stand for 30 minutes. Grill over hot coals until done to your
preference. Do not overcook beef.
Sauce
1/3 C. butter
6 oz. mushrooms finely chopped
1 garlic clove crushed
2 T. flour
1 C. beef bouillon
3/4 C. red wine
pinch salt
Saute mushrooms and garlic in butter. Add flour
and stir until brown, about 2 - 3 minutes. Slowly add bouillon, wine and salt
while stirring. Bring to a boil, reduce heat and simmer about 20 minutes,
stirring frequently. Serve over grilled steaks.
This recipe submitted by:
Keith and Cindy Rogers
Hidden Oaks Ranch
