Chateaubriand Con Vino Brodo Recipes
CHATEAUBRIAND WITH PORTABELLA-BACON SAUCE
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
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
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