The winter months require hearty foods that fill us up and keep us warm, and this dish fits the bill. Chateaubriand is essentially beef tenderloin – a juicy and delicate cut that makes mouths water. Sautéed bella, Portobello, white and porcini mushrooms in a splash of red wine enhance the beef’s natural flavors perfectly. Crisp asparagus gives the dish a healthy bite. Easy to make, we love this meal for entertaining and cozy nights in. Ask your Fairway Butcher Shop specialist more about this cut of beef and ask for cooking tips, too. Enjoy!
Chateaubriand with Mushrooms & Red Wine Sauce
Serves 2; Prep Time: 20 min; Cook Time: 50 min
- 1 lb beef tenderloin, trimmed and tied (16 oz)
- 1 tbsp unsalted butter
- 1 tsp Fairway Olive Oil
- 1 shallot, finely diced
- 1 cup mini bella mushrooms, sliced
- 1 cup Portobello mushrooms, diced
- 1 cup white mushrooms, sliced
- ½ cup dried porcini mushrooms (re-hydrated in hot water until softened)
- 1 clove garlic, minced
- 1 cup red wine
- ½ cup beef broth
- 1 tbsp fresh thyme leaves
- 1 tbsp cold unsalted butter
- 1 bunch asparagus
- Fairway Sea Salt and pepper as needed
- Pre-heat the oven to 400°F. Heat the olive oil and 1 tbsp of butter in an oven safe sauté pan over high heat. Rub the meat with sea salt and pepper then sear the beef tenderloin on all sides in the hot pan before transferring it to the oven. Roast the tenderloin for 20-25 minutes, until it has reached 150°F for medium rare. When ready, transfer the meat to a plate, lightly cover with foil and let rest.
- In the same pan, sauté the shallot and mushrooms until caramelized. Stir in the garlic, and cook until fragrant. Deglaze the pan with the red wine, bring to a simmer and reduce until almost dry. Stir in the beef broth and reduce by half, season to taste, add the fresh thyme and set aside until needed.
- Blanch the asparagus in salted boiling water for 1-2 minutes, until tender crisp, drain well.
- To serve: set some of the asparagus on each plate and top with an inch thick slice of the beef tenderloin. Bring the sauce back to a simmer and stir in the cold butter until emulsified, spoon the mushroom sauce over the beef and serve.