Tenderloin of Beef with
Porcini Cream Sauce and Tempranillo

12 slices beef tenderloin (approximately 1/4 x 3/8" thick)
1 ounce dried porcini mushrooms
2 medium size portabello mushrooms (sliced)
3 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic (minced)
2 tablespoons shallots (minced)
1 cup Tempranillo
1 cup heavy cream
Salt and pepper to taste
1/4 cup fresh chopped parsley (for garnish)

Soak dried porcini mushrooms in hot water until soft. Reserve liquid. Rinse, drain and pat mushrooms dry. Cut into large pieces.

In a large skillet, heat 1 tablespoon butter and 2 tablespoons olive oil. When bubbling add beef and saute= about 2 minutes on each side. Remove beef and season with salt and pepper.

In the same pan, saute= garlic, shallots, portabellos, porcinis, rest of butter for approximately 3-4 minutes. Add Tempranillo and reduce to one-half.

Add liquid from mushrooms and cream. Bring to a boil and reduce heat, simmer until slightly thickened. Return beef to another pan and heat thoroughly.

Arrange beef on plate, top with sauce and garnish with parsley.

Serves 4.