Chateaubriand

By Lovetocook-3

Use the demiglace recipe I posted.

Ingredients

• 4 lb center cut beef tenderloin roast (filet mignon) trimmed and tied.
• 2 tsp each kosher salt and coarsely ground black pepper
• 4 slices bacon
• 1 cup dry red wine
• 2 tsp minced fresh rosemary leaves
• 8-10 oz shiitake mushrooms
• 1 1/2 cup beef demiglace

Preparation

Step 1

Pat tenderloin dry and rub with salt & Pepper. Cut bacon into 1 ½” pieces. In a Dutch Oven or heavy casserole with a cover, cook bacon over moderate heat, until crisp and transfer with a slotted spoon to a small plate. Pour off all but 2 tablespoons bacon fat. Increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total. Transfer filet to a plate.
To casserole, add wine, bacon and rosemary and boil mixture 1 minute. Return filet to casserole and cook at a bare simmer, covered, turning occasionally around 20-25 minutes or until an instant read thermometer inserted into center of beef registers 120° for rare/medium rare. Transfer to a cutting board, tent with foil and let rest 10 minutes.
While beef is resting, discard bacon from cooking liquid. Add mushrooms and demiglace to casserole and boil sauce over moderate until slightly thickened and reduced to around 1 ½ cups.
Cut Chateaubriand into ¼” thick slices, arrange on a platter. Spoon some of the sauce over and garnish with rosemary springs. Serve remaining sauce on the side.