Chateaubriand with Mushroom Sauce

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Chateaubriand with Mushroom Sauce Ingredients

2 2-lb beef tenderloins	1/2 c Dry vermouth (zinfandel,
4 oz Butter	1 ts Beef boullion, or 1/2 can
1 lb Mushrooms, thinly sliced	1/4 c Minced black olive
1/4 c Finely chopped shallots	Salt
2 tb All-purpose flour	Pepper
1 c Water

Instructions for Chateaubriand with Mushroom Sauce

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: MushroomsCuisine: Uncategorized

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