Chateaubriand With Portabella-Bacon Sauce

READY IN: 1hr 30mins


  • 8 14
    cups beef broth (low salt if using canned)
  • merlot, 1 bottle (or other red wine with mellow tannins)
  • 12
  • 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 12
    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.