Instructions: Season entire surface of tenderloin with salt and pepper. Heat oil and garlic in oven-proof skillet or flame-proof shallow roasting pan over medium-high heat. Add meat, turning to brown all sides. Place in a 425 degree oven for 15 to 20 minutes or until internal temperatures reaches 145 degrees for medium-rare. Remove from oven. Place meat on cutting board and cover with foil. Place pan over high heat; add vinegar and stir to remove browned bits from pan. Cook for 4 to 5 minutes or until reduced by half.

Add mushrooms; cook for 2 minutes or until mushrooms are tender.

Cut meat into 1/2-inch thick slices. Spoon mushrooms and sauce over each serving.

NOTES : Start with melt-in-your-mouth medallions of beef tenderloin. Then pair them with the sweet, yet robust flavor of this classic, dark Italian vinegar, fresh mushrooms, and of course, garlic! Its wonderful!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.