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Beef Tenderloin in Creamy Porcini Sauce

Reviewed: Feb. 17, 2009
Very flavorful.I was a little disappointed with the consistency of the sauce and would most likely use a roux next time to thicken it a bit. Using the pan drippings is a great help, perhaps a little bordeaux or port for added flavor as well. I would serve this with garlic mashed potatoes rather than the roasted ones in the recipe. Additionaly, some pasta would also go very well. I made the mistake of cutting the tenderloin medallions too thin (1/4 inch) and would go to 1/2 inch next time. Easier to keep them medium or medium rare. All in all, a good recipe and we will enjoy it again. Note: The leftovers heated up the next day had a more intense flavor!!
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