4 beef tenderloins Freshly crushed peppercorns Salt 1 Tablespoon olive oil 6 Tablespoons unsalted butter 1 shallot, minced 1/4 cup red wine 1/2 cup beef broth 1 cup mushrooms, sliced
Press crushed peppercorns onto both sides of tenderloins. Heat oil in a large heavy skillet over medium high heat. Add steaks and cook 3-4 minutes per side. Remove from pan and tent with foil. Deglaze the skillet with wine. Add 1 Tablespoon butter and shallots; saute until tender; remove from pan. Add 1 Tablespoon butter and mushrooms and cook until tender; remove from pan. Add beef broth and cook until liquid is reduced to 1/2 cup. Return shallots and mushrooms to pan sauce and salt to taste. Place steaks on plates and spoon sauce on top.