Chateaubriand w/ Mushroom Sauce

Chateaubriand with Mushroom Sauce

Chateaubriand with Mushroom Sauce

Ingredients

2... 2-pound beef tenderloin roasts, large end,
.......from Cannuli's Quality Meats & Poultry, of course
½.. cup butter or margarine (1 stick)
1... pound mushrooms, thinly sliced
¼.. cup finely chopped shallots
2... tablespoons all-purpose flour
1... cup water
½.. cup dry vermouth
1... beef-flavor bouillon cube or envelope
¼.. cup pitted ripe olives, minced
..... Salt & Pepper

Instructions

1.. Preheat broiler (unless not recommended by manufacturer). Place both pieces of meat on rack in broiling pan; broil 30 minutes for rare or until of desired doneness, turning meat once.

2.. Meanwhile, prepare mushroom sauce: In 10-inch skillet over medium-high heat, in hot butter or margarine, cook mushrooms and shallots until vegetables are tender, stirring occasionally. Stir in flour. Gradually stir in water, vermouth, and bouillon. Cook, stirring constantly, until mixture thickens slightly and boils. Stir in olives. Add salt and pepper to taste. Keep sauce warm.

3.. When meat is done, transfer to warm platter. Let stand 10 minutes for easier slicing. Cut meat into slices, serve with sauce.

Talk about one classy main dish for the holidays!

• Time: about 45 minutes before serving. Makes 16 servings.
...445 calories per serving.
...A good source of niacin, iron.