BEEF ON A STRING
Cook whole tenderloin in
stock in covered saucepan for 20-25 minutes, or cook filets in stock for 10
minutes. Slice and serve with mustard,
buerre rouge, horseradish, etc.
BUERRE ROUGE
1 cup brandy 1 cup red wine
1 cup
1 cup ruby port 4 lg shallots
Peel and mince shallots by
hand or in Cuisinart. Heat with
remaining ingredients till reduced to 1-1/2 cups. Beat 1 cube butter into sauce. Season with salt and pepper to taste. Serve with beef.