1 Whole Beef Fillet (5 – 6 lbs.)
1/2 lb. Butter, Softened
1 Beef Bouillon Cube
1 Cup Red Wine
8 – 12 ozs. Fresh Mushrooms Sliced
Remove all fat from fillet and cut off membrane. Place in shallow baking pan. Spread butter over fillet like icing, refrigerate until ready to bake.
Dissolve bouillon cube in wine.
Roast beef at 400 degrees for 30 minutes. Place mushrooms around meat, and pour wine over meat. Bake 10 – 20 minutes more, tenderloin will be rare in the center and well done at the ends.
Remove from the oven, slice and serve.
Approximately 6 – 8 servings.