Total Time: 20 min. Makes: 6 Servings
- 1 3-4 lb. beef tenderloin (trimmed)
- 3/4 lb. shiitake mushrooms (sliced)
- 1/2 cup cooking wine
- 2 lemons (juiced)*
Dressing: Gazebo Room Greek, Lite Greek*,or Balsamic Vinaigrette
Cut tenderloin into 1/4 – 1/2 medallions and place in a large mixing bowl. Pour in dressing, wine and lemon juice, and mix thoroughly. Cover and place in refrigerator. Allow to marinate overnight. To prepare: In a large skillet, place sliced mushrooms, and turn to high heat. Place medallions over mushrooms and sauté. Pour in enough of remaining marinade to facilitate sautéing. Continue to sauté until mushrooms are tender or until medallions are pink in center.
NOTES: *Lemon juice may be reduced to 1 additional lemon if using Lite Greek Dressing.
Best when served over rice or buttered noodles in a casserole. Tips may also be served on a platter as an hors d’oevre.