Chateaubriand With Mushroom Sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chateaubriand With Mushroom Sauce
  Mushrooms    Sauces  
Last updated 6/12/2012 12:47:07 AM. Recipe ID 7686. Report a problem with this recipe.
[an error occurred while processing this directive]

      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
  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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 7686 (Apr 03, 2005)

[an error occurred while processing this directive]