Chateaubriand Con Vino Brodo Food

CHATEAUBRIAND WITH PORTABELLA-BACON SAUCE

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.

CHATEAUBRIAND

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.