Chateaubriand With Portabella Bacon Sauce Recipes

CHATEAUBRIAND WITH PORTABELLA-BACON SAUCE

Steps:

• 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.

CHRISTMAS CHâTEAUBRIAND

Steps:

• Pat tenderloin dry and rub with celery salt and black pepper. Cut bacon into 1 1/2-inch pieces. In a heavy kettle just large enough to hold tenderloin cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to a small bowl. Pour off all but 1 tablespoon bacon fat. Increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total. With tongs transfer tenderloin to a plate.
• To kettle add wine, bacon, and rosemary and boil mixture 1 minute. Return tenderloin to kettle and cook at a bare simmer, covered, turning occasionally, 25 minutes, or until an instant-read thermometer inserted diagonally 2 inches into center of beef registers 125°F. for medium-rare. With tongs transfer tenderloin to a cutting board and let stand 10 minutes.
• While tenderloin is standing, cut bell pepper into 1/4-inch dice. With a slotted spoon discard bacon from cooking liquid. Add bell pepper and demiglace to cooking liquid and boil sauce over moderate heat until slightly thickened and reduced to about 1 1/3 cups.
• Cut tenderloin into 1/4-inch-thick slices and arrange on a platter. Spoon some of sauce over tenderloin and garnish with rosemary sprigs. Serve remaining sauce on the side.

CHATEAUBRIAND

Steps:

• Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
• Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.