Beef Monterrey

If you want a dinner that will have people thinking it is straight out of a restaurant, this is your recipe.

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Ingredients:

• 3/4 cup flour
• 1 tsp salt (or to taste)
• 1 tsp black pepper (or to taste)
• 2 1/2-lbs beef tenderloin, cubed
• 6 tbsp butter or margarine
• 1 lb fresh mushrooms, sliced
• 3 large cloves garlic, finely chopped
• 3 cups beef broth
• 1 beef bouillon cube, dissolved in small amount of hot water
• 6 cups cooked rice
• 1 cup chopped pecans

Method

Mix flour with salt & pepper. Coat beef cubes and let stand to dry slightly. Save remaining flour. Melt 3 tbsp of the butter in a large skillet. Lightly saute beef on all sides. Transfer beef to a baking pan. Add mushrooms and garlic to skillet and brown lightly. Spoon this over beef. Add remaining 3 tbsp butter to skillet. Stir in 1/4 cup of the reserved, seasoned flour. Add beef broth and the dissolved bouillon cube. Cook, stirring until smooth and thickened. Pour sauce over beef. Cover tightly with foil and bake for 1 hr at 325 degrees F, or until tender. Toss cooked rice with pecans. To serve, arrange beef on rice, spoon a little sauce over all, and pass remaining sauce.

Notes: Garnish with mandarin oranges and green grapes, if desired. This dish may be prepared the night before, refrigerated, and baked when needed, allowing 10-15 minutes longer baking time.

Number of servings: Serves 8 generously

Submitted By: cjrhodes1683815
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