Chateaubriand Con Vino Brodo Food

CHATEAUBRIAND WITH PORTABELLA-BACON SAUCE

Chateaubriand With Portabella-Bacon Sauce image

Make and share this Chateaubriand With Portabella-Bacon Sauce recipe from Food.com.

Provided by Annmarie Maynard

Categories Roast Beef

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

8 1/4 cups beef broth (low salt if using canned)
merlot, 1 bottle (or other red wine with mellow tannins)
1/2 cup canola oil
4 ounces sliced double-smoked bacon, cut in half lengthwise and julienned
5 shallots, finely diced
8 -10 portabella mushrooms, caps, peeled and cut into 1/4 inch dice
1 teaspoon finely chopped thyme
3 tablespoons cornstarch or 3 tablespoons arrowroot
1 tablespoon unsalted butter
salt & freshly ground black pepper
4 -4 1/2 lbs beef tenderloin, trimmed with the thin tail end folded to equalize thickness and tied at 1 1/2 inch intervals

Steps:

Portabello-Bacon Sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups.
Reduce the red wine to about 1 cup in a separate saucepan.
Heat 1/4 cup oil in a large pan, then add the bacon and cook until it's crisp, but not burned; remove and set aside.
Add shallots to the pan, cook till translucent, and stir in the diced mushrooms.
When mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer.
Add the reduced beef broth and thyme and simmer for 30 minutes.
Mix in the cornstarch or arrowroot with the remaining 1/4 cup beef broth and add to the sauce after the first 15 minutes of cooking.
When ready to serve, whisk in the butter and season with salt and pepper.
If the sauce become to thick thin it out with a little water.
Chateaubriand: Preheat the over to 400 degrees.
Season the meat generously with salt and pepper.
Heat remaining oil in a large ovenproof saute pan, and when the oil begins to smoke, add the tenderloin and sear on all sides.
Place the pan in the oven and roast for 20 to 30 minutes, to desired doneness (115-118 degrees for rare, 120 for medium rare).
Remove from oven, cover loosely with foil, and allow to rest for 20 minutes.
Cut into 2 inch thick slices and serve 2 per person with the portobello-bacon sauce.
Hearts of celery, organic carrorts, leeks, and bintje potatoes- all braised- make a great side.

Nutrition Facts : Calories 1827.6, Fat 136.6, SaturatedFat 44.1, Cholesterol 418.3, Sodium 1699.3, Carbohydrate 18.4, Fiber 2.6, Sugar 3, Protein 126.7

CHATEAUBRIAND

Chateaubriand image

Make and share this Chateaubriand recipe from Food.com.

Provided by BarbaraK

Categories Meat

Time 28m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

beef tenderloin
butter
Knorr peppercorn sauce

Steps:

Rub the tenderloin with butter all over.
Use salt and pepper as desired.
Put it under the broiler and broil for about 25 minutes for rare for a 4-6 pound roast.
While the tenderloin is cooking, prepare the peppercorn sauce.
We really enjoy this.
And you do NOT want to ruin a tenderloin roast by overcooking it.

Nutrition Facts :

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