salad oil
4 beef tenderloin steaks (each 1 inch thick)
½ teaspoon salt
½ teaspoon pepper
1 (10 ounce) package mushrooms
1 Tablespoon margarine
1 Tablespoon all-purpose flour
3 Tablespoons red wine vinegar
½ teaspoon beef-flavored instant bouillon
In 10 inch skillet over medium high heat, in 1 Tablespoon hot salad oil, cook steaks until
undersides of steaks are browned, about 4 minutes. Turn steaks; sprinkle with salt and pepper;
cook about 5 minutes longer for rare or until of desired doneness. Remove steak to 4 warm dinner
plates; keep warm.
Meanwhile, slice mushrooms. In cup, blend margarine with flour to form a paste. To drippings in
skillet, and 1 Tablespoon hot salad oil, over high heat, add mushrooms and cook until lightly
browned, about 5 minutes. Stir in red wine vinegar, bouillon, and ¾ cup water; heat to boiling
Reduce heat to low; simmer 3 minutes. Stir margarine mixture into liquid in skillet until sauce
boils and thickens slightly. Spoon sauce over steaks. Serves 4