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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Portabello-Bacon Sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups. | 2. Reduce the red wine to about 1 cup in a separate saucepan. | 3. 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. | 4. Add shallots to the pan, cook till translucent, and stir in the diced mushrooms. | 5. When mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer. | 6. Add the reduced beef broth and thyme and simmer for 30 minutes. | 7. 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. | 8. When ready to serve, whisk in the butter and season with salt and pepper. | 9. If the sauce become to thick thin it out with a little water. | 10. Chateaubriand: Preheat the over to 400 degrees. | 11. Season the meat generously with salt and pepper. | 12. Heat remaining oil in a large ovenproof saute pan, and when the oil begins to smoke, add the tenderloin and sear on all sides. | 13. 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). | 14. Remove from oven, cover loosely with foil, and allow to rest for 20 minutes. | 15. Cut into 2 inch thick slices and serve 2 per person with the portobello-bacon sauce. | 16. Hearts of celery, organic carrorts, leeks, and bintje potatoes- all braised- make a great side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef broth	8 1/4	cups	canned	138.6	0.792	22.572	4.356
merlot		bottle		-	-	-	-
canola oil	1/2	cup		963.56	0.0	0.0	109.0
bacon	4	ounces	sliced double-smoked cut julienned	256.2794	2.1432	18.0756	19.1983
shallot	5		diced	576.0	134.4	20.0	0.8
portabella mushroom	8 -10		peeled cut	-	-	-	-
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
salt black pepper			ground	-	-	-	-
beef tenderloin	4 - 4 1/2		trimmed	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.