Chateaubriand With Mushroom Sauce
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Chateaubriand With Mushroom Sauce
  Mushrooms    Sauces  
Last updated 6/12/2012 12:47:07 AM. Recipe ID 7686. Report a problem with this recipe.
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      Title: Chateaubriand with mushroom sauce
 Categories: None
      Yield: 1 Servings
 
      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 boullion, 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 boullion (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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Recipe ID 7686 (Apr 03, 2005)

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