Beef Tenderloin Tails with Shallot and Red Wine Gravy

 

 

 

Psalm 52:6-7

    [6] The righteous shall see and fear,

        and shall laugh at him, saying, 

    [7] “See the man who would not make

        God his refuge,

    but trusted in the abundance of his riches

        and sought refuge in his own destruction!”

Gravy prep

2 c beef broth

1 c Red wine ( I used Cotes-du-Rhône found at Costco)

Simmer and reduce to half, set aside.

Whisk in 2 T tomato paste concentrate.

Add 1/2 c diced cooked mushrooms.

Leeks prep

1-1/2 c sliced Leeks

1 T olive oil

Salt and pepper

Sauté in oven on 350 degrees for 15 minutes, stirring a few times.

Set aside.

Beef prep

Drizzle olive oil over beef

Lightly Salt and pepper beef adding a pinch of garlic granules, thyme and rosemary 

Using a cast iron skillet, sear all sides of beef tails in 1 T bacon grease, cook 15 minutes in a 375 degree oven until temp of 135 degrees. 

Remove to a plate. 

Tent with foil.

Reserve drippings.

To the drippings, whisk in 2 T flour.

Add gravy prep mixture and 1 t sugar.

Simmer until thickened.

Taste and adjust seasonings if necessary.

Slice beef into medallions, add to gravy.  

Serve with garlic mashed potatoes and salad.