MARINATED BEEF TENDERLOIN with MUSHROOM WINE SAUCE

from Ray Stevens

Recipe

Ingredients:	2 Beef Filets (butterfly if they are thick ) 1 cup soy sauce for marinade ¼ cup butter 1 pound white mushrooms, wiped with a damp cloth and sliced Red wine (of drinking quality) salt and pepper

Directions:	1. Marinate the beef tenderloin in soy sauce for several hours, turning frequently. 2. Place marinated filets in a grill pan and cook to desired temperature. 3. Meanwhile, melt butter in a large skillet, add mushrooms. When mushrooms are shiny and cooked, add wine to taste and simmer for 10 minutes or more. Add salt and pepper to taste. 4. Place beef filets on individual plates, with mushroom wine sauce on top. Ray’s favorite side dishes with this entree are corn on the cob and grilled asparagus. He always serves rolls or bread for “sopping up” that wonderful sauce! Serves 2

Ingredients:

2 Beef Filets (butterfly if they are thick )
1 cup soy sauce for marinade
¼ cup butter
1 pound white mushrooms, wiped with a damp cloth and sliced
Red wine (of drinking quality)
salt and pepper

Directions:

1. Marinate the beef tenderloin in soy sauce for several hours, turning frequently.

2. Place marinated filets in a grill pan and cook to desired temperature.

3. Meanwhile, melt butter in a large skillet, add mushrooms. When mushrooms are shiny and cooked, add wine to taste and simmer for 10 minutes or more. Add salt and pepper to taste.

4. Place beef filets on individual plates, with mushroom wine sauce on top.

Ray’s favorite side dishes with this entree are corn on the cob and grilled asparagus. He always serves rolls or bread for “sopping up” that wonderful sauce!

Serves 2