Beef Tenderloin Steaks with Mushroom Sauce
Store-bought demiglace, a concentrated stock, is the base for this recipe’s silky mushroom sauce. A go-to in traditional French kitchens, it adds instant richness to a sauce that will taste like it’s been simmering for hours. Slideshow: More Beef Recipes
The mushroom sauce can be refrigerated for up to 2 days and reheated gently before serving.
Mashed potatoes and sautéed Broccolini.
An herb-inflected red blend: 2012 Robert Sinskey Vineyards Los Carneros POV.