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  Recipe Home » Misc » Chateaubriand With Mushroom Sauce
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  Chateaubriand With Mushroom Sauce
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 222
Ingredients:
2 2-lb beef tenderloins
4 oz Butter
1 lb 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
Instructions:
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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