I love cream sauces. I love wine sauces. The two of them together really is spectacular. The recipe calls for 4 slices of tenderloin. However if you are cooking for more, you can increase that amount and keep the sauce part just about the same as I find that there tends to enough sauce for twice as much meat.
Tenderloin in a Red wine Cream Sauce
4 Slice of Veal, Pork, Beef or Venison tenderloin that is cut and pounded to no thicker than ¼ inch.
½ cup seasoned flour (salt and pepper, increase if you increase meat amount)
4 tblsp olive oil (increase if you are doubling the meat)
1 cup diced onion or shallot (I prefer shallot or a mix of the two)
3 cloves garlic diced
2 tsp paprika
½ cup dry red wine
½ cup sour cream or heavy whipping cream (I prefer sour cream)
1 cup chicken stock
1lb of fresh sliced mushrooms
Press loin slices in seasoned flour on both sides and around the edges. Brown both sides in a heavy frying pan (I like cast iron) over medium heat. Remove loin slices from frying pan and keep warm while you prepare the sauce. Add onion/shallot, garlic and paprika to the frying pan and cook until tender (abt 2min). Add mushrooms and cook until tender as well (abt 1 min). Reduce heat and sprinkle with 2 tblsp seasoned flour. Add wine, stir and cook for 30 sec. Add chicken stock and bring to a simmer while whisking until smooth (I never use a whisk, just a fork). Reduce heat and wait 30 seconds, then add sour cream. Heat just below simmering. (Do not boil or sour cream will curdle). Place the loin on a plate and covered in sauce with a dollop of sour cream and chopped parsley to garnish. (You can mix dried parsley into sour cream if you have no chopped parsley.) Serve with noodles, dumplings, or my three favorites, spaetzle, mashed potatoes, or rice. Also great with steamed asparagus or broccoli.