5 beef tenderloin mushroom merlot Recipes

beef tenderloin, butter or 1 tbsp margarine, sliced mushrooms (3 ozs), soft breadcrumbs (about 1 1/2 slice bread), crumbled gorgonzola or 1/2 cup roquefort cheese, chopped parsley, olive oil or 1 tbsp vegetable oil, coarse kosher sea salt or 1/4 tsp salt, currant jelly, merlot or 1 cup zinfandel or 1 cup nonalcoholic red wine, butter or 2 tbsp margarine

beef tenderloin, duxelles , recipe follows, sheets phyllo, olive oil, merlot sauce , recipe follows, butter, chopped mushrooms, chopped shallots, herbs, chardonnay, brandy, foie gras, butter, garlic , smashed, shallot, minced, chopped fresh herbs (whatever is handy: chives, tarragon, chervil, parsley, etc.), merlot, veal stock

beef broth (low salt if using canned), merlot , 1 bottle (or other red wine with mellow tannins), canola oil, sliced double-smoked bacon , cut in half lengthwise and julienned, shallots, finely diced, portabella mushrooms, caps, peeled and cut into 1/4 inch dice, chopped thyme, cornstarch or 3 tbsp arrowroot, unsalted butter, salt & freshly ground black pepper, beef tenderloin, trimmed with the thin tail end folded to equalize thickness and tied at 1 1/2 inch intervals

pork tenderloin, chili powder, mustard powder, chopped fresh rosemary, salt, crushed garlic, oil, butter, divided, chopped red onion, chopped shiitake mushrooms or 1/2 cup portabella mushroom, beef broth, grated orange zest, cabernet sauvignon wine or 1 cup merlot, port wine, michigan dried cherries or 1 cup other dried cherries, orange juice, chopped thyme