Chateaubriand With Mushroom Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: 2-lb beef tenderloins,
4 ounce: Butter,
1 lbs: Mushrooms, thinly sliced
1/4 cup: Finely chopped shallots, or white onion
2 tbsp: All-purpose flour,
1 cup: Water,
1/2 cup: Dry vermouth, zinfandel, chardonnay, etc.
1 tsp: Beef boullion, or 1/2 can beef broth
1/4 cup: Minced black olive,
Salt,
Pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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