Mcguire’s Irish Pub
Chris Tingle

 

6 oz beef tenderloin {cubed}
6 button mushrooms quartered
3/4 cup red wine
2 tbsp basalmic dressing
1 tsp chopped garlic
1 portabello mushroom sliced
4 oz spring mix
1/2 cup veal demi glace
Mcguires steak shake
1 tbsp olive oil

Heat oil in skillet and add garlic, brown lightly and add splash of red wine. Add mushrooms and cook for one minute. Add red wine, veal stock and reduce by half.
Cube tenderloin and sprinkle with steak shake, add to hot skillet or grill to medium rare. Place over mixed greens and drizzle with basalmic vinaigrette. add mushroom sauce on the side.