Chateaubriand with mushroom sauce

Yield: 1 Servings

Measure Ingredient
2 \N 2-lb beef tenderloins
4 ounces Butter
1 pounds Mushrooms, thinly sliced
¼ cup Finely chopped shallots (or white onion)
2 tablespoons All-purpose flour
1 cup Water
½ cup Dry vermouth (zinfandel, chardonnay, etc.)
1 teaspoon Beef boullion, or 1/2 can beef broth
¼ cup Minced black olive
\N \N Salt
\N \N Pepper

Broil the tenderloin on rack in broiling pan; tun once; 30 minutes for rare or to desired doneness Meanwhile, prepare mushroom sauce. Cook mushroom and shallot in butter until tender, then (slowly) sprinkle in flour while stirring continuously. Gradually stir in water, once again while stirring continuously. Add vermouth and boullion (stir, stir, stir). Stir more until mixture thickens. Add olives, salt, pepper.

Transfer meat to platter. Slice, and serve with sauce.

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