Prep 1 hr
Cook 30 mins
Savory. Winter meal.
- 8 1⁄4 cups beef broth (low salt if using canned)
- merlot, 1 bottle (or other red wine with mellow tannins)
- 1⁄2 cup canola oil
- 4 ounces sliced double-smoked bacon, cut in half lengthwise and julienned
- 5 shallots, finely diced
- 8 -10 portabella mushrooms, caps, peeled and cut into 1/4 inch dice
- 1 teaspoon finely chopped thyme
- 3 tablespoons cornstarch or 3 tablespoons arrowroot
- 1 tablespoon unsalted butter
- salt & freshly ground black pepper
- 4 -4 1⁄2 lbs beef tenderloin, trimmed with the thin tail end folded to equalize thickness and tied at 1 1/2 inch intervals
- Portabello-Bacon Sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups.
- Reduce the red wine to about 1 cup in a separate saucepan.
- 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.
- Add shallots to the pan, cook till translucent, and stir in the diced mushrooms.
- When mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer.
- Add the reduced beef broth and thyme and simmer for 30 minutes.
- 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.
- When ready to serve, whisk in the butter and season with salt and pepper.
- If the sauce become to thick thin it out with a little water.
- Chateaubriand: Preheat the over to 400 degrees.
- Season the meat generously with salt and pepper.
- Heat remaining oil in a large ovenproof saute pan, and when the oil begins to smoke, add the tenderloin and sear on all sides.
- 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).
- Remove from oven, cover loosely with foil, and allow to rest for 20 minutes.
- Cut into 2 inch thick slices and serve 2 per person with the portobello-bacon sauce.
- Hearts of celery, organic carrorts, leeks, and bintje potatoes- all braised- make a great side.