Recipe for Chateaubriand with Mushroom Sauce

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 x	2-lb beef tenderloins
4 oz	Butter
1 lb	Mushrooms, thinly sliced
1/4 cup	Finely chopped shallots (or white onion)
2 tbl	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

Instructions:

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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