Beef Tenderloin Bourguignonne
|Beef tenderloin||2 Pound|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Finely chopped onion||3 Tablespoon|
|Finely chopped garlic||1 Teaspoon|
|Beef broth||4 Cup (64 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Sieved tomatoes||1 Cup (16 tbs)|
|Red burgundy wine||1⁄2 Cup (8 tbs)|
|Whole onions||12 Small, cooked|
|Fresh mushrooms||12 , sliced lengthwise|
Remove outer membrane of tenderloin and all connective tissue.
Thinly slice tenderloin.
Brown slices on both sides in hot oil in a large skillet.
As meat browns remove and keep hot.
Cook the onion 1 to 2 minutes in the skillet, stirring constantly.
Blend in flour and garlic, then the broth, tomato paste, Worcestershire sauce, monosodium glutamate, pepper, thyme, and bay leaves, then the meat.
Simmer 5 minutes; stir occasionally.
Stir in tomatoes and wine.
Cover and simmer gently 25 to 30 minutes.
Meanwhile, lightly brown whole onions and mushrooms in hot butter in a skillet, stirring occasionally.
Add to the meat mixture and spoon into a hot serving dish.
Sprinkle with finely snipped pars ley.
Serve with hot buttered wide noodles.