Sautéed Mushroom Sauce
1 pound mushrooms
1/2 Cup butter
1/2 Cup Merlo or Cabernet Savignon
Dash Worcestershire sauce
1/2 Tablespoon of pepper
1/4 tsp garlic salt
Melt butter add sliced mushrooms and sauté till lightly brown. Add wine, Worcestershire, pepper and garlic salt. Simmer till mushrooms are tender.
Maybe it is just me but this really sounds like gilding the lily. I would enjoy either one of these as a single companion to tenderloin but am not so sure about the trio.
The first thing I thought of when I read this post was the Filet Mignon with Red Wine Horseradish Sauce recipe from March of 1996 in Bon Appetit. Then I thought it probably wouldn't work with lobster. Then I thought about all those decades of "Cocktail Sauce" with shrimp. Basically horseradish and ketchup. So maybe it would work. It is fabulous, really amazing with just about any beef, especially prime rib.
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1 pound mushrooms
1/2 Cup butter
1/2 Cup Merlo or Cabernet Savignon
Dash Worcestershire sauce
1/2 Tablespoon of pepper
1/4 tsp garlic salt
Melt butter add sliced mushrooms and sauté till lightly brown. Add wine, Worcestershire, pepper and garlic salt. Simmer till mushrooms are tender.
http://www.epicurious.com/recipes/food/views/filet-mignon-with-red-wine-horseradish-sauce-1552