6 slices beef tenderloin, each about
    1/4 lb.
 Salt (optional)
 Fresh ground pepper to taste
 2 tbsp. butter
 2 tbsp. finely chopped shallots
 1 tsp. finely chopped garlic
 6 oz. fresh mushrooms, thinly sliced
    (oyster, shiitake or morels, if
    possible)
 1/2 c. dry red wine, preferably
    zinfandel
 1 c. veal or beef broth
 1/4 c. madeira wine (I substitute
    vermouth)
 4 tbsp. butter, at room temp.
 
    1.  Sprinkle beef with salt and pepper.  2.  Heat 1 tablespoon
 butter in saucepan and add shallots and garlic.  Cook     briefly,
 stirring and add sliced mushrooms.  Cook, stirring about 3 minutes.
 3.  Add 1/2 the dry red wine and stir.  Cook until reduced almost by
 half.  Add     beef or veal broth.  Bring to boil and add the
 remaining dry red wine and     the Madeira wine.  Cook until reduced
 by half.  There should be about 1 1/4     cups.  4.  Heat remaining
 1 tablespoon butter in heavy skillet and add beef.  Cook the
 meat on one side about 2-3 minutes or until browned.  Turn and cook
 other     side 2-3 minutes.  Transfer meat to warm platter.  5.  Add
 mushroom sauce to skillet and stir to dissolve the brown particles
 that     may cling to edge of skillet.  6.  Swirl 4 tablespoons
 butter into sauce.  Serve on top of tenderloins.

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