Ingredients

1 Tbl. pepper
1 Tbl. granulated onion
1 Tbl. granulated garlic
4 Tbl. Kosher salt
1 cup red wine
8 oz. beef stock
2 Tbl. Demi-Gold beef glaze
2 Tbl. cornstarch
1 Tbl. clarified butter
1 Tbl. olive oil
3/4 tsp. Kosher salt
1/2 tsp. pepper
2 Tbl. minced garlic
2 cups sweet peppers
2 cups yellow onions
2 1/2 cups mushrooms
1 1/2 lbs. beef tenderloin

Instructions

Mix 1 Tbl. pepper, granulated onion, granulated garlic & 4 Tbl. Kosher salt. Sprinkle on steak. Mix beef stock, wine & Demi-Gold. Cook over medium heat until Demi-Gold melts. Demi-Gold can be found at speciality markets. Add 1/4 cup of liquid to cornstarch. Mix well & add back to sauce. Whisk to a boil & set aside. Heat butter & oil in a skillet. Add mushrooms, peppers & onions. Saute until 50% done. Add 3/4 tsp. salt & 1/2 tsp. pepper. Add meat & garlic. Once meat is seared, add sauce. Saute until vegetables & beef are coated with sauce. Serves 4.

MY NOTES

MEAT