Dry red wine: Wine adds richness to meat dishes like this one. Condensed tomato soup and mushroom soup: Canned soup thickens the sauce and adds fat and creaminess, helping keep the meat tender ...

Everyone will admire these tender spirals of beef filled with creamy spinach and leeks and topped off with a rich mushroom sauce. Rolling and stuffing the meat is easier than it looks. First, using a ...

1. Combine lentils, water and 1 / 2 cup broth in medium saucepan; bring to a boil. Reduce heat to low; cover and simmer 30 to 45 minutes or until lentis are tender but not mushy. Stir in thyme ...

Beef Tenderloin with Red Wine Reduction For the sauce: Preheat oven to 400 degrees. If your tenderloin roast has already been ...

The red wine and mushroom sauce are made from the juices of the seared steaks and are fully flavoured and creamy. ... 1½ cups red wine. 200 ml beef stock. 2 sprigs thyme. 400 g mushrooms, washed. 4-6 ...

The red wine and mushroom sauce is made from the juices of the seared steaks, ... 200 ml 200 beef stock. 2 sprigs 2 thyme. 400 g 400 mushrooms, washed. 4-6 tbsp 4-6 double cream. 125 g 125 butter.

Beef Tenderloin with Red Wine Reduction For the sauce: Preheat the oven to 400 degrees. If your tenderloin roast has already been trimmed and is fairly even in size, you’re ready to go! If the ends ...