4 oz. butter
20 oz. cubed tenderloin
1 1/2 lbs. coarsely chopped onions
2 lg. cloves garlic
2 tbsp. flour
1 tbsp. catsup
Packaged or homemade noodles
1 tsp. Worcestershire sauce
Dash of Tabasco, pepper, salt & paprika
2 c. beef stock
2 oz. burgundy
1 oz. brandy
1 oz. madeira
1/2 c. whipping cream
4 oz. sliced mushrooms
4 tsp. sour cream
1 tbsp. chopped chives

1. In skillet heat butter until dark brown.

2. Add tenderloin and saute until browned.

3. Remove meat from skillet.

4. Add onions to skillet and saute until golden brown; add chopped garlic.

5. Remove pan from heat and add flour to make paste.

6. Add catsup, Worcestershire sauce, Tabasco, pepper, salt and paprika.

7. Heat beef stock in separate pan.

8. Place onion-flour mixture back on heat and stir in broth until you have a smooth sauce. Bring to boil. Cook until fairly thick. Add burgundy, madeira, brandy and whipping cream.

9. Stir until smooth; do not boil. 10. In separate pan, blanch mushrooms. Add tenderloin. Strain sauce from first skillet into meat and mushrooms.

11. Stir and simmer 10 minutes. Garnish with sour cream and chives.