Recipe#1560

Title: Chateaubriand

From: "Fred Towner" townerf@cyberlink.bc.ca 
 Newsgroups: rec.food.recipes 
 Subject: Chateaubriand With Marchand de Vin Sauce 
 Date: 6 Feb 1998 00:02:28 -0700 
 Message-ID: <00ab01bd3017$c4b32de0$a99bfacd@default>

Yield: 8 to 10 servings
 1 whole tenderloin, about 2 1/2 pounds
 1/2 cup olive oil
 juice of one lemon
 1 large  clove garlic, crushed
 salt and coarse ground pepper, to taste
 2 to 3 sprigs fresh thyme (optional)
 Salt and pepper the steak and rub with a mixture of the oil, lemon
 juice and garlic.  Let sit at room temperature about 1 hour.  Over
 a charcoal (Preferably gas) grill, char the steak over an extremely
 hot fire, 2 to 3 minutes per side.  Remove the steak to a roasting
 pan with a rack in the bottom.  Bake in a preheated 375 degree F.
 preheated oven about 20 minutes per pound for medium rare.  To
 serve, slice thin on the diagonal and serve with Marchand de Vin
 sauce.
 Marchand De Vin Sauce
 2 tbls oil
 2 tbls unbleached flour
 1 small onion finely chopped
 10 ozs beef broth (1 can) 
 10 ozs water (1 can full)
 3 tbls tomato paste
 1/2 cup ham, finely chopped
 1/2 cup mushrooms, chopped
 4 medium shallots or green onions, finely chopped
 4 tbls butter
 1/2 cup dry red wine
 1 tbls lemon juice
 1 tbls fresh thyme, chopped (or 1 tsp dried)
 1 tbls Worcestershire sauce
 Make a roux by stirring 2 Tbls of oil and 2 Tbls of flour in a
 heavy skillet, over medium heat, until chocolate brown.  Add the
 onion and wilt then add the broth, water, tomato paste, ham and
 mushrooms.  Cook until thickened and reduced to half, about 30
 minutes.  In a small pan, saute the shallots in 4 Tbls of butter.
 Add the red wine and simmer several more minutes.  Add the lemon
 juice, Worcestershire sauce and thyme.  Before serving, strain out
 the solids and serve over the steak.