2 tbsp. butter
1/2 onion, chopped
2 stalks celery
1 bay leaf
2 sprigs parsley
4 peppercorns
2 c. can beef broth
8-10 mushrooms, sliced
2 tbsp. butter
1/2 c. Madeira wine
2 tsp. tomato paste
2 tsp. cornstarch
2 tbsp. water
Salt to taste
Beef tenderloins

Melt butter, saute onions and celery. Add bay leaf, parsley, peppercorns and broth. Simmer 30 minutes. Cool and drain.

Saute mushrooms in butter and set aside.

Saute beef fillets in 2 tbsp. butter and 2 tbsp. cooking oil 3-4 minutes per side. remove to warm platter.

Mix broth and mushrooms together, add Madeira wine and tomato paste.

Dissolve cornstarch in water and add to above sauce stirring until thickened. Taste and add salt or more wine if necessary. Spoon over fillets.