Howell Mountain Cabernet Sauvignon with Sliced Beef

• 4 lbs. tenderloin, sliced 1/4″ thick
• 1 cup Howell Mtn. Cabernet
• 1 tsp. salt
• 1 cup beef broth
• Freshly ground pepper
• 1/4 cup olive oil
• 4 TB flour
• Thinly sliced onions and mushrooms
• 1/4 cup butter, melted (optional)

Remove all the fat from meat. Mix salt, pepper and flour in shallow pan and dust each slice of meat lightly. Shake off excess flour. Pour half of butter and oil into a 10 or 12 inch skillet and set over high heat. When pan is hot, add half of meat. Saute no longer than 2 to 3 minutes, turning once. Add a little red wine and cook until it evaporates. Turn into a warmed serving dish and repeat with remaining steak in same pan. Remove and keep meat warm.

Pour beef broth into pan and bring to boil. Scrape and stir to dissolve all dark particles. Add remaining wine and cook about 3 minutes. Add cooked meat only to heat. Do not cook further. (If you wish thicker sauce, add a little arrowroot dissolved in 1/2 teaspoon lemon juice.) If desired, just before serving add thinly sliced mushrooms and onions.

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