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Beef Tenderloin Roast (Chateaubriand) with Mushrooms


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Beef Tenderloin Roast (Chateaubriand) with MushroomsBeef Tenderloin Roast (Chateaubriand) with Mushrooms
Beef Tenderloin Roast (Chateaubriand) with MushroomsBeef Tenderloin Roast (Chateaubriand) with Mushrooms

Recipe of the Month: December 2010

Beef Tenderloin Roast (Chateaubriand) with Mushrooms


  • 1 Tenderloin roast (chateaubriand), 3 pounds
  • Fresh ground pepper, to taste
  • 4 Tablespoons butter, divided
  • 2 Tablespoons fresh thyme, divided
  • 1 Cup beef broth, divided
  • 4 Cups sliced mushrooms
  • 2 Cloves garlic, minced fine
  • 1/2 Cup dry red wine
  • 1/4 Cup heavy cream
  • Salt and pepper, to taste


  1. Prepare oven to 425 degrees. Season the beef with fresh ground pepper, to taste. In an ovenproof skillet melt 2 tablespoons of the butter over medium high heat. Add the beef; cook until well browned on all sides. Sprinkle with ½ tablespoons of the fresh thyme; add ¼ cup of the beef broth.
  2. Place skillet in oven. Roast uncovered 20 to 25 minutes or until an instant read meat thermometer registers 120 degrees for medium-rare. Transfer the beef to cupping board and let rest for 10 minutes.
  3. Return the same skillet to the stove and heat over medium high. Add remaining 2 tablespoons butter and melt. Add the mushrooms and sauté for 3 to 5 minutes. Add the garlic and cook 1 minute. Add the wine and simmer until it is reduced by 75%. Add remaining beef broth and simmer until reduced by half. Add heavy cream and simmer until sauce thickens. Add remaining thyme and season to taste with salt and pepper.

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