Gorgeous rare beef tenderloin portioned into steaks and served with a mushroom red wine cream sauce. A restaurant quality meal made at home!
Satisfy your sweet tooth with this easy-to-make recipe for Chateaubriand Steaks with Mushroom Red Wine Sauce.
1. Info for Chateaubriand Steaks with Mushroom Red Wine Sauce
- Cook Time: 1 hr 5 min
- Total Time: 1 hr 5 min
- Servings: 4
- Calories: 634.83 kcal
2. Ingredients for Chateaubriand Steaks with Mushroom Red Wine Sauce
- 1 1/2 lb. beef tenderloin
- Salt (as needed, for beef)
- Black pepper (as needed, for beef)
- 1 1/2 tsp. olive oil
- 2 Tbsp. butter
- 8 oz. cremini mushrooms (sliced)
- 1 small shallot (minced)
- 1/4 tsp. salt (for vegetables)
- 1/8 tsp. black pepper (for vegetables)
- 1 clove garlic (minced)
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 3 sprigs fresh thyme
- 1/3 cup heavy cream
3. Directions:
3.1 Preheat
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Preheat the oven to 350°F.
3.2 Prep
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Season the beef tenderloin liberally with salt and black pepper on all sides. Drizzle with olive oil. Transfer the tenderloin to a baking dish and allow it to stand at room temperature for 15 minutes.
3.3 Oven
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Roast the tenderloin on middle rack of oven until it reaches 130°F, 35-45 minutes. In the last 10 minutes of the roasting time, prepare the mushroom red wine sauce.
3.4 Check
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Check to see that tenderloin is done. Remove from oven or add time as needed. Tent with aluminum foil and allow to rest for 10 minutes.
3.5 Stove
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Heat the butter in a large skillet over medium-high heat. Add the mushrooms and shallots, and season with salt and pepper. Saute until the mushrooms are shrunken and browned, and the shallots are translucent, 5-6 minutes. Add the garlic and continue cooking until fragrant, about 30 seconds.
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Pour the red wine into the skillet to deglaze the pan, scraping up the browned bits on the bottom with a spatula. Add the beef broth and thyme sprigs. Allow the mixture to simmer until the liquid is reduced by half, 5-7 minutes. Stir in the heavy cream and continue simmering until heated through, 1-2 minutes.
3.6 Serve
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Slice the tenderloin into 2- to 3-inch thick slices and arrange on a serving platter. Remove the thyme sprigs from the skillet and discard. Spoon the mushroom red wine sauce over the tenderloin slices, and serve immediately.
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