How to make it

  • Lay butter flied tenderloins open and top with a piece of ham, than a piece of cheese. Fold tenderloin shut like a sandwich.
  • Heat a grill or put olive oil in a wide sauté pan over medium to medium-high heat and cook beef to the desired redness (about
  • 8 minutes each side for medium). If cooking on a stove top, cover the pan to cook the middle. Serve with mushroom sauce.
  • Mushroom sauce:
  • Warm the olive oil over medium-heat; add the minced garlic and cook slightly (do not let garlic brown). Turn heat up to medium-high. Add the mushrooms; a little liquid will leak out from the mushrooms, and they will appear wet. Keep on medium-high heat until the water starts to reduce and the mushrooms start to soften. Add red wine and salt and pepper to taste.
  • Continue to cook on medium-high heat until wine is also reduced and sauce starts to thicken, about 10 minutes. Salt and pepper to taste again.
  • May be reheated. Serve over tenderloin filets. Makes about 2 cups.

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