The tip of a whole beef-tenderloin is the narrow section left after fillets and chateaubriand have been sliced off. Sliced and flattened slightly, the tip makes petite medallions for this dish. It takes less than a minute to sear the medallions that will be smothered in this kicked-up classic French sauce. The secret to this sauce is to use a good red wine like a Merlot or Cabernet Sauvignon for the reduction. Any wine fit to drink is fit to cook in a sauce but some are better than others. The Merlot with its fruity tones pairs well with the acidity of the sweet blueberries. The subtle flavors of roasted shallots and garlic, and sauteed earthy mushrooms balance the fruit flavor and allow the robust steak flavor to come through.

Serve this dish over fettuccine, mashed potatoes, rice pilaf or spaghetti squash.

Ingredients for 2 servings:
• 3 shallots, unpeeled
• 6 garlic cloves, unpeeled
• 1 Tbsp olive oil, divided
• 1 Tbsp butter to saute mushrooms
• 1 cup sliced mushrooms, crimini, chanterelles or mushroom of your choice
• 1 cup red wine, Merlot or Cabernet Sauvignon
• 1/2 cup fresh blueberries, plus 2 Tbsp for garnish
• 12 oz beef tenderloin, sliced ½ inch thick, flattened slightly for medallions
• Juice from seared medallions
• 1 Tbsp fresh tarragon, chopped and 2 sprigs for garnish
• Sea salt and fresh ground black pepper to taste
• 1 Tbsp cold butter to bind sauce

Method:
1. Place shallots and garlic in a small ovenproof pan or dish. Drizzle with 1 tsp of olive oil. Roast at 350° F. for 15 minutes or until tender. Remove from pan and cool to touch.
2. Peel shallots and mince. Squeeze garlic cloves to extract flesh and mince.
3. Sauté mushrooms in butter and 1 tsp olive oil until most of the liquid has been absorbed.
4. Add shallots and garlic, saute for 2 minutes, add wine and bring to a boil. Lower heat to a simmer and reduce wine by one-third.
5. Add blueberries and cook over medium heat until berries burst, about 6 minutes.
6. Salt and pepper medallions of beef on both sides. Sear medallions in a non-stick skillet with 1 tsp olive oil over medium high heat for 15-30 seconds each side. Remove from pan and let rest on a plate for 5 minutes. (A well seasoned flat grill may be used instead of a non-stick skillet.)
7. Pour juices from the plate of meat into the sauce, add tarragon and salt and pepper to taste. Slowly swirl 1 Tbsp butter into sauce to bind it. Transfer the meat medallions to the sauce and spoon the sauce over the meat.
8. Serve over fettuccine with a sprig of tarragon and remaining blueberries.