Beef Tenderloin With Mushroom Sauce

Preparation
1 Whole Beef Tenderloin
(Marinade mixture of soy sauce, Worcestershire sauce, split garlic cloves and minced fresh ginger)

Trim the fat and membranes from the tenderloin–or ask your butcher to do this messy job! Fold under the thin tail and tie. Marinate for one or two hours and then grill over medium coals until 120&176; or medium rare.Set aside and keep warm until ready to serve.

Ingredients

• 1-1/2 cups dried Porcini mushrooms
• 1 cup fresh mushrooms, sliced
• 3 cups heavy cream
• 1/2 cup St. Clement Cabernet Sauvignon

Directions
Cover Porcini mushrooms with boiling water and let soak for 1 hour. Drain and cut into slices. Place cream in heavy saucepan and reduce over medium heat until it reaches 1-1/2 cups liquid. Add Cabernet and simmer 5 minutes.In the meantime, saute the fresh mushrooms in small amount of butter. Add mushrooms to Cabernet sauce, with salt and pepper as needed. Simmer over low heat until thickened, approximately 20 minutes. To serve, slice beef tenderloin in medallions. Place on serving plate and top with mushroom sauce.

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