Beef tenderloin with Red demi Sec and wild mushroom sauce - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Demi Glaze:

Beef or veal bones:;  fresh from any butcher shop.
Roast the bones in oven with fresh vegetables @ 350 for 2 hours
Remove and place in stock pot
Add 2 cups of water and one cup of red demi sec wine
Stir over medium heat until glaze thickens into a paste

Beef Tenderloin

1/2 teaspoon lemon juice
1 tsp. olive oil
1/2 tsp Worcester sauce
1/2 tsp. fresh thyme
Salt & pepper to taste

Combine ingredients to create marinade and marinate the Beef Tenderloin for 30 minutes
Seer the meat on your grill and bake @ 350 to your desired doneness.  Med rare is perfect for this type of beef.

Sauce

Melt 1 tablespoon butter
Add fresh garlic to taste
Add 1/2 cup fresh mushroom
Cook until almost dry
Add 1/2 cup red demi sec and cook until wine is evaporated
Add 1 cup of demi glaze
Cook until it reduces to 1/2 cup

Pour over your Beef tenderloin

Serve with yukon gold potato croquets and fresh grilled Asparagus.