2 2-lb beef tenderloins
4 oz butter
1 lb mushrooms, thinly sliced
1/4 cup finely chopped shallots (or white o, nion)
2 tbsp all-purpose flour
1 cup water
1/2 cup dry vermouth (zinfandel, chardonnay, , etc.)
1 tsp beef boullion, or 1/2 can beef brot, h
1/4 cup minced black olive
1 salt
1 pepper
Directions
Broil the tenderloin on rack in broiling pan; tun once; 30 minutes
for rare or to desired doneness
Meanwhile, prepare mushroom sauce. Cook mushroom and shallot in
butter until tender, then (slowly) sprinkle in flour while stirring
continuously. Gradually stir in water, once again while stirring
continuously. Add vermouth and boullion (stir, stir, stir). Stir
more until mixture thickens. Add olives, salt, pepper.
Transfer meat to platter. Slice, and serve with sauce.
Servings: 1 servings
Chateaubriand With Mushroom Sauce Recipe brought to you by Recipe Ideas
Categories: Mushroom; Sauce; Vegetable
The History of Recipes
Recipes as an idea can be observed way back into the far past, at least as far as the ancient Egyptians, and maybe further still. Interesting though that maybe, these, early records were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a collection of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move on, there were two books published in the 1300s ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that appears on menues today, but rather accounts of the types of meals enjoyed by the nobility of that time. During the next few centuries, the upper-class families of the West tried to offer the most extravagent banquests, and as a result chefs and their recipe collections became highly prized. However, it was during the 19th century that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing popular recipes of the day. By the advent of the 20th century, cookery publications were starting to become popular as a result of increased literacy, more spare time and disposable income. |
We hope you enjoy this Chateaubriand With Mushroom Sauce recipe.
