Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Unsalted butter - (1-1/2
-sticks)
1/2 c Onion - diced
1 ea Large clove garlic - minced
1 1/4 c Champagne
Bouquet Garni -(1 bay
-leaf, 1 fresh thyme sprig
-OR
1/4 teaspoon dried, 1
-parsley sprig)
2 ea Large cloves garlic
4 ea 6-oz. beef tenderloin
-fillets
Freshly ground pepper
2 tb Duxelles - optional (finely
-minced mushrooms
Cooked until liquid
-evaporates)
1 c Whipping cream
Salt and freshly ground
-pepper

Melt 2 tablespoons butter in heavy medium skillet over medium heat.
Add onion and minced garlic and brown lightly, about 5 to 6 minutes.
Add 1 cup Champagne and bouquet garni, increase heat to medium-high
and cook until liquid is reduced to 1/4 cup, about 5 minutes. Remove
from heat; discard bouquet garni. Melt remaining butter in heavy
large skillet over medium-high heat. Add whole garlic cloves.
Sprinkle fillets with pepper and add to sizzling butter. Cook until
browned, turning once, about 3 minutes per side for rare. Transfer
fillets to heated platter. Reduce heat to medium. Add duxelles and
remaining Champagne to skillet and deglaze, scraping up any browned
bits. Increase heat to medium-high and continue cooking until
syrupy, about 4 minutes. Discard garlic cloves. Stir in cream. Cook
until reduced by half, about 5 to 7 minutes. Season sauce with salt
and freshly ground pepper. Rewarm onion mixture over low heat. Top
each fillet with some of onion mixture. Spoon sauce over and serve.

Recipe from "Too Busy To Cook", Bon Appetit, July, 1983.

Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MICHELLE BASS On 06-08-95

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