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Chateaubriand Sauce for Beef Tenderloin Recipe

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This recipe for Chateaubriand Sauce for Beef Tenderloin, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tim Lawrie
Added: Friday, November 16, 2007


1 small onion, finely chopped
1 small carrot, minced
2 tablespoons oil
3/4 cup finely chopped mushrooms
2 tablespoons flour
1/4 cup red wine
1 1/2 cups beef stock or bouillon
1 tbsp. tomato paste
1 small bay leaf
1/2 teaspoon salt
fresh ground pepper

Cook onion and carrot slowly in oil until golden. Add
mushrooms and flour and cook until brown but not scorched.
Add remaining ingredients. Bring to a boil and simmer
uncovered for 30 minutes. Remove bay leaf. The sauce
should be well flavored and glossy. Taste for seasonings
before serving with steak slices. Makes about 1 1/2 cups of

Note: I serve slices of whole beef tenderloin with this sauce.
I also add a little extra tomato paste which makes it glossy
and richer tasting.




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