Chateaubriand Ala Lamonte

This recipe was given to my Mom from a neighbor. Nice for company.

• Ready In: 13 hrs
• Serves: 5-6

Ingredients

• 4 -5  lbs  whole beef tenderloin
• 1  cup  chablis
• 1⁄2 cup cognac
• 1⁄2 cup butter
• 1  lb fresh mushrooms, sliced thin
• 1  onion, sliced paper thin
• 1⁄4 teaspoon thyme
• 1⁄2 bay leaf
•  salt and pepper

Directions

1. Marinate tenderloin overnight in Chablis. Melt butter in saucepan, add cognac and seasonings; stir well.
2. Add onions and simmer until mixture cooks down to half volume; add mushrooms, cooking until tender, (about 4 min.).
3. Remove tenderloin from Chablis.
4. Cut a pocket down side and stuff with onion- mushroom mixture, being careful to remove bay leaf.
5. Skewer together.
6. Roast @ 350 degrees, basting frequently with pan juices.
7. Rare--------1 hours.
8. Medium-Rare ------------1 1/4 hours.
9. Medium----------1 1/2 hours.