Chateaubriand (Beef Tenderloin with Sauce)
 

Chateaubriand

1 whole defatted beef tenderloin
1 clove garlic split in half
4 tbl Lea & Perkins wocestershire sauce
1 lime
salt & pepper to taste
1/4 tsp. monosodium glutamate

Rub tenderloin with garlic and place in pan.
Mix Lea & Perkins with juice of 1 lime, salt and pepper,
and monosoduim glutamate; rub into meat. Let stand one hour.
Broil to your taste on charcoal broiler. You may rap in foil until ready
to serve.
Slice and serve with Chateaubriand Sauce.


Chateaubriand Sauce

1/2 cup chopped onion
2 tbl chopped shallots
3/4 cup butter
4 tbl flour
1/2 cup canned tomato puree
3 cups strong beef boullion
2 tbl bottled meat extract
1/4 cup chopped mushrooms
1/4 cup dry white wine

Saute onions and shallots in 4 tablespoons butter until golden. Add
flour and cook until deep brown stirring constantly. Add tomato puree,
boullion and Bovril and cook until thickened, stirring constantly.
Combine mushrooms with wine and cook over high heat for 5 minutes.
Stir into thickened sauce. Melt the remaining half cup of butter and
beat it into the sauce with a wire whisk or rotary blender until
thoroughly blended.
Makes about 4 cups.

Sauce will turn any beef into a delight(try it on a hamburger steak)!

Marine6

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