Medicine Lodge Filet Mignon "Fricassee"

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Self Magazine

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Ingredients

Vegetable-oil cooking spray

1/2 pound shiitake mushrooms (about 1 cup), stemmed and cut into thin strips

1/2 pound (about 3) Roma tomatoes, cored and cut into thin strips

1 teaspoon fresh chives, cut into 1/4-inch pieces

1 cup Cabernet Sauvignon

1 pint demi-glace (found at gourmet and butcher shops)

6 lean beef tenderloin fillets (4 oz each), fat trimmed to 1/8 inch

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