Beef Tenderloin Tips in Red Wine Sauce are delicious served over hot buttered wide egg noodles.
Course Dinner
Keyword beef tenderloin, mushrooms, noodles, Onion, red wine
Prep Time 20 minutesminutes
Servings 6servings
Author Lynn / Turnips 2 Tangerines
Ingredients
2clovesgarlic, minced
1shallot, thinly sliced
8oz.fresh mushrooms, sliced
3green onions, thinly sliced
2tablespoonsoil
2tablespoonsbutter
1/2teaspoon eachsalt and pepper
1teaspoon dried thyme leaves
2canscream of mushroom soup
1packagebeefy-onion soup mix
1cupred wine, or more
1lb.beef tenderloins, cut into large bite-size pieces
1/4cupsour cream, optional
16oz. packageAmish-style extra wide egg noodles
Instructions
Saute' garlic, shallots, sliced mushrooms and green onions in oil and butter; add salt, pepper and thyme. In large bowl, mix together soup, beefy-onion soup mix and red wine.
Add mushroom mixture to soup mixture, mix well. Add beef tenderloin pieces. Stir to combine.
Pour all into a 2 or 3 quart buttered casserole dish, cover tightly with foil.
Bake at 300º for 2-1/2 hours, remove foil. Stir in sour cream if using. Cover, bake 1 hour longer.
Cook noodles according to package directions. Drain, toss with 2 tablespoons butter.