Chateaubriand with Mushroom Sauce 2 2-lb beef tenderloins
4 oz Butter
1 lb Mushrooms, thinly sliced
1/4 c Finely chopped shallots (or white onion)
2 tb All-purpose flour
1 c Water
1/2 c Dry vermouth (zinfandel, chardonnay, etc.)
1 ts Beef bouillon, or 1/2 can beef broth
1/4 c Minced black olive
Salt
Pepper
Broil the tenderloin on rack in broiling pan; tun once; 30 minutes
for rare or to desired doneness
Meanwhile, prepare mushroom sauce. Cook mushroom and shallot in
butter until tender, then (slowly) sprinkle in flour while stirring
continuously. Gradually stir in water, once again while stirring
continuously. Add vermouth and bouillon (stir, stir, stir). Stir
more until mixture thickens. Add olives, salt, pepper.
Transfer meat to platter. Slice, and serve with sauce.
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