ITALIAN BEEF TENDERLOIN IN RED WINE ASHTON STYLE #166

INGREDIENTS:
     3 lbs beef tenderloin
     2 lbs of beef bones such as
     beef ribs to make beef stock
     1 bottle Ruinite Sparkling red wine
     2 medium onions, peeled and sliced
     3 carrots, peeled and sliced into 2 inch pieces
     3 stalks celery, cut into 2 inch pieces
     1/2 stick butter
     4 cloves garlic, peeled and smashed
     1 lb porcini or crmini mushrooms
     1 tsp salt
     1 tsp black pepper
     4 bay leaves
     1 tsp basil
     1 tsp oregano
     1 bunch rosemary
     4 bay leaves (remove after cooking)
DIRECTIONS:
     1. the night before, pour a half a
         bottle of red Ruinite wine into
         a large shallow lasagna glass pan
         put the beef in and marinate the
         3 lbs of tenderloin in the wine over night.
        The next day turn the meat over and continue
        marinating until you are ready
        for the next step
    2. the next day when you are ready
        pour the olive oil into
        a lg fry pan over moderate heat
    3. add the sliced onions into the oil
        and saute until nicely brown
    4. add the  beef base, and the beef bones
        and a cup of red Ruiniti wine and continue
        sauteing about 15 minutes until the  bones
        are well brown
   5. add the garlic, celery, carrots,
       mushrooms, salt and pepper and continue
      sauteing until well incorporated (set aside)
  6. thicken the sauce with flour and some water
      but it should be a sauce not a gravy
  7.now add  a half cup of olive oil and the butter
      into the fry pan over moderate heat and fry
     the the beef until the meat is medium rare turning
     it a couple of times
  7 to serve, put the beef on a platter and slice the
     meat rather thin and pour the sauce and vegtables
    over the meat and serve with your choice of potatos
 8.this recipe should serve 4 to 6 generously