beef tenderloin with mushrooms and white wine

everyoine loves a nice thick juicy grilled beef tenderloin steak but when cooking for a crowd i find it difficult to get them done to everyones preference so i decided to do something a little different for easter. i made this as another entree.

take one beef tenderloin cut in thin slices, about 1/4 inch thick. flour both sides and then put some oil in a fry pan and cook over medium high heat for about 10 seconds on each side. remove and set aside in a 9 x 13 baking dish. in the same pan add about 1 1/2 pounds of different mushrooms. button, portabella etc. and cook over medium high heat until the mushrooms at first give up their moisture and then cook at high until the pan is almost dry. at this point, aid about 1/2 to 3/4 cup of good white wine. cook for another few minutes and then pour over the steaks. put pan in 350 degree pre heated oven and cook for another 20 to 30 minutes. the steaks come out nice and juicy and very tender.