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 Madeira                           3 cups stock

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.