1. Portabello-Bacon Sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups. 2. Reduce the red wine to about 1 cup in a separate saucepan. 3. 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. 4. Add shallots to the pan, cook till translucent, and stir in the diced mushrooms. 5. When mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer. 6. Add the reduced beef broth and thyme and simmer for 30 minutes. 7. 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. 8. When ready to serve, whisk in the butter and season with salt and pepper. 9. If the sauce become to thick thin it out with a little water. 10. Chateaubriand: Preheat the over to 400 degrees. 11. Season the meat generously with salt and pepper. 12. Heat remaining oil in a large ovenproof saute pan, and when the oil begins to smoke, add the tenderloin and sear on all sides. 13. 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). 14. Remove from oven, cover loosely with foil, and allow to rest for 20 minutes. 15. Cut into 2 inch thick slices and serve 2 per person with the portobello-bacon sauce. 16. Hearts of celery, organic carrorts, leeks, and bintje potatoes- all braised- make a great side. ---------------------------------------------------------------------------
Nutrition
Ingredients
