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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
Mushroom
s, thinly sliced
1/4 c
Minced
black olive
1/4 c Finely chopped
shallot
s
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:
Mushrooms
Cuisine:
Uncategorized
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