Chateaubriand with Mushrooms and Red Wine Reduction
For special occasions, I splurge on a tenderloin roast from Kansas City. Season it simply with salt and pepper or you can cheat and use the seasoning packets that come with the roast. There is really nothing easier to prepare. It roasts in the oven for 40 minutes until medium-rare, leaving you to focus all your attention on side dishes and this beautiful and sophisticated red wine reduction. I also like to serve the beef with cremini mushrooms sauteed with thyme and Sherry.
Chateau Briand with Mushrooms and Red Wine Reduction
- 2 lb. Tenderloin Roast
- Salt and Pepper (or seasoning packet)
- 3 cups dry red wine
- 3 tablespoons Cognac
- 2 shallots, finely minced
- 1½ teaspoons dried thyme, divided
- 1-quart beef broth
- 6 tablespoons butter
- 2- 8oz. containers cremini mushrooms, sliced
- 1 clove garlic, minced
- 2 tablespoons Cognac or Sherry
- Preheat oven to 375 degrees. Bring the tenderloin roast to room temperature and place on a broiler pan. Season with salt and pepper or seasoning packet. Roast for 40 minutes, until an instant read thermometer reads 145 degrees. Allow to rest 10-15 minutes, so the juices can redistribute.
- In a saucepan over med-high heat, bring red wine, cognac, shallots, and 1 teaspoon thyme to a boil. Simmer for about 20 minutes until reduced and thickened. Add 1-quart beef broth and cook another 20 minutes. Whisk in 4 tablespoons diced butter.
- Meanwhile, heat 2 tablespoons butter in a large saucepan over med-high heat. Add sliced mushrooms and cook 10-15 minutes until mushrooms are fully cooked and starting to brown. Add minced garlic, ½ teaspoon thyme, and 2 tablespoons cognac or sherry and cook for 2 minutes. Remove from heat.
- Serve mushrooms and red wine reduction alongside sliced Chateau Briand.