Recipe Categories
Meat 
Beef Wine

James's Tenderloin Soy Cream Red Wine

1 x 2 lb. beef tenderloin
2 tbl Soy sauce
2 tbl Olive oil
2 x Minced garlic cloves
3 x Chopped shallots
1/3 cup Red wine
2 tbl Dijon mustard
1 cup Beef broth
1/4 cup Heavy cream

 Method :
Directions: Trim excess fat from the beef tenderloin. Pour the soy sauce over the beef and season with black pepper. Allow the beef to marinate for at least 30 minutes. Heat the olive oil until very hot in a large skillet. Add the beef to the skillet and brown well on all sides. Place the beef in an oven-proof skillet. Bake at 450 degrees for 40 minutes, turning once, for medium rare meat. Transfer meat to cutting board and keep warm. To make the sauce, pour off any fat from the skillet. Place over medium heat on the stove. Add the garlic and shallots. Saute until golden. Add the red wine, mustard, beef broth, and heavy cream. Allow to simmer for about 8 minutes to thicken and reduce. Slice the meat and serve with sauce.