Boeuf Bourguignonne - cooking recipe

Ingredients

4 lb. tenderloin
1/2 Tbsp. seasoning salt
4 1/2 oz. butter
1 lb. mushrooms, sliced
1/2 lb. shallots, chopped
2 Tbsp. flour
2 c. Burgundy wine

Preparation

Cut tenderloin into 1-inch cubes.
Season with seasoning salt. Melt 2/3 of butter in a pan.
Braise beef cubes for 20 minutes. Saute mushrooms and shallots in the remaining 1/3 butter.
Stir flour into the vegetables.
Combine wine with all ingredients in pan.
Cover and simmer for 30 minutes.
Serve over noodles.
Serves 12 people.