Chateaubriand with Mushroom Sauce
| Yield: | 1 Servings |
| Categories: |
| 2 | 2-lb beef tenderloins | |
| 4 | oz | Butter |
| 1 | lb | Mushrooms, thinly sliced |
| 1/4 | c | Finely chopped shallots (or white onion) |
| 2 | tb | All-purpose flour |
| 1 | c | Water |
| 1/2 | c | Dry vermouth (zinfandel, chardonnay, etc.) |
| 1 | ts | Beef boullion, or 1/2 can beef broth |
| 1/4 | c | Minced black olive |
| Salt | ||
| Pepper |
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