Grenadin of Beef Supreme

Ingredients

• 4 each center cut beef tenderloin steaks, 5 ounces, (Run blanched navet and carrot julienne through the meat and tie at center placed in marinade for at least 12 hours - Turn every 4 hours)
• 1 ounce olive oil
• 1/2 ounce butter
• salt
• black pepper

Preparation

1. Remove the steaks from the marinade and pat dry with paper towels, salt and pepper to taste

2. In a skillet heat the olive oil and the butter just prior to cooking the seasoned meat

3. Sear on all sides of the steak and cook to required doneness; medium rare (125°) should take 12-14 minutes for a 2-inch-thick steak

4. When cooked allow to rest for 5 minutes in a warm place and remove the string

5. For service lightly coat the steaks with the Madeira sauce and place one mushroom on each steak. Serve Immediately.