Looking to impress your dinner guests or treat yourself to a luxurious, five-star meal without leaving home? This week’s Good Neighbor recipe from Kathy Keene is just the thing: Chateaubriand, or Whole Tenderloin. Bon appétit!
Chateaubriand (Kathy Keene’s Whole Tenderloin)
Ingredients:
- 3 Tbsp butter
- 1 clove garlic, minced
- 8 oz can mushrooms, drained
- 2 medium onions, chopped
- 2 Tbsp chili sauce
- 1/4 tsp marjoram
- 1/4 tsp thyme
- 4 drops Tabasco sauce
- 2 dashes Worcestershire sauce
- 5 oz red wine (Cella Lambrusco)
- 2 beef bouillon cubes or 2 tsp beef granules
- 4 strips bacon, chopped
- Salt and pepper to taste
- 3- to 5-lb whole beef tenderloin
Instructions:
- Preheat oven to 450°F.
- In a skillet, melt butter and sauté garlic, mushrooms, onions, and bacon for about 5 minutes.
- Stir in chili sauce, spices, Tabasco, Worcestershire, wine, bouillon, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
- Stir in chili sauce, spices, Tabasco, Worcestershire, wine, bouillon, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
- Place the tenderloin in a shallow roasting pan and pour the sauce mixture over the top. Let it stand for 10 minutes to soak in the flavor.
- Cover the pan with foil and roast.
- About 25 minutes for rare
- Longer for medium or well-done, depending on your preference
