The tip of a whole beef-tenderloin is the narrow section left after fillets and chateaubriand have been sliced off. Sliced and flattened slightly, the tip makes petite medallions for this dish. It takes less than a minute to sear the medallions that will be smothered in this kicked-up classic French sauce. The secret to this sauce is to use a good red wine like a Merlot or Cabernet Sauvignon for the reduction. Any wine fit to drink is fit to cook in a sauce but some are better than others. The Merlot with its fruity tones pairs well with the acidity of the sweet blueberries. The subtle flavors of roasted shallots and garlic, and sauteed earthy mushrooms balance the fruit flavor and allow the robust steak flavor to come through.
Serve this dish over fettuccine, mashed potatoes, rice pilaf or spaghetti squash.
Ingredients for 2 servings:
o 3 shallots, unpeeled
o 6 garlic cloves, unpeeled
o 1 Tbsp olive oil, divided
o 1 Tbsp butter to saute mushrooms
o 1 cup sliced mushrooms, crimini,…