SUNDAY NIGHT SUPPER ~ BEEF TENDERLOIN SANDWICHES with SHIITAKE WINE SAUCE

"There is no season when such pleasant and sunny spots may be lighted on,

and produce so pleasant an effect on the feelings,

as now in October.

- Nathaniel Hawthorne

~ Sunday neighborhood tour

BEEF TENDERLOIN SANDWICH with SHIITAKE WINE SAUCE

~ Easy supper adapted from FOOD & WINE (October 2006)

*

1 stick unsalted butter, cut into Tbsps.

6 minced coves garlic

4 minced scallions

1 1/2 pounds stemmed shiitake mushrooms, thinly sliced

2 tsp. minced rosemary

1 1/2 tsp. dried thyme

coarsely ground black pepper

2 cups organic beef stock

2 cup dry red wine

1 Tbsp. soy sauce

1 tsp. cornstarch dissolved in 1 Tbsp. cold water

coarse salt

2 baguettes

2 lbs. filet mignon, sliced 1/2 inch thick

extra-virgin olive oil, for brushing

• In large, deep skillet, melt 4 Tbsp. of butter. Add 1/3 of the minced garlic and all of the scallions. Cook over moderately high heat for 1 minute. Add shittakes and cook until slightly softened, about 2 minutes. Add rosemary, thyme and 1 tsp. of pepper. Cook over moderate heat, stirring occasionally until shiitakes begin to brown, about 5 minutes. Add stock, wine and soy sauce. Bring to boil. Simmer gently until reduced to 1 cup, about 40 minutes. Stir cornstarch mixture and whisk into liquid. Cook, stirring, until slightly thickened, about 2 minutes. Season with salt; keep warm.
• Preheat broiler. Cut baguettes into thirds and split the pieces lengthwise, taking care not to cut all the way thorough.
• In small saucepan, melt remaining butter. Add remaining minced garlic and cook over low heat about 4 minutes. Brush garlic butter on baguettes and sprinkle lightly with salt. Broil bread, cut side up for about 1 minute, until golden.
• Preheat grill. Brush tenderloin slices with oil; season with salt & pepper. Grill meat until medium-rare, about 5 minutes. Dip meat in mushroom sauce and arrange on baguettes. Spoon mushroom sauce on top, close sandwiches and serve with good red wine. (6 servings)