Gerard from Chicago, Illinois wants to impress someone else with a new and improved Chateaubriand from Fix My Recipe.
- 1 Shallot
- 2 Garlic CLoves
- 1TSP Olive Oil
- 1 1/2 Cups Cabernet Sauvignon
- 2 Sprigs of Fresh Thyme
- 24 Ounces of Beef Stock
- 3 Cremini Mushrooms
- 3 Domestic Musrooms
Main Course Ingredients
- 9 Baby Golden Yukon Potatoes
- 4 Cipollini Onions
- 3 Baby Carrots
- 2 Red Beets
- 1 Bunch Broccolini
- 6 TBS Olive Oil Total (Keep Separate)
- 16 Ounce Center Cut of Beef Tenderloin
- Salt & Pepper To Taste
- Butter To Taste
Procedure: In a sauce pan caramelize sliced shallots and garlic in olive oil and deglaze with 1 cup of red wine.
Reduce until almost gone.
Add in beef stock and thyme and let simmer for 30 minutes then strain.
Slice mushrooms for sauce and set aside.
Next prepare all vegetables accordingly and caramelize each of them in their own separate pan in 1 TBS of olive oil each.
Be sure to give time, because some vegetables will cook longer then the other ones.
Once Veggies are half-cooked, season meat with salt and pepper and sear to desired temperature in 1 TBS of olive oil in a hot saute pan. Once desired doneness is achieved set to the side, and in the same pan, saute mushrooms and deglaze with 1/2 cup of wine and reduce until almost gone. Once wine is almost gone add in strained sauce and finish with whole butter and adjust seasonings.
Once all vegetables are cooked, finish all of them with butter, salt, and pepper.
Plate up dish appropriately and enjoy!