Chateau Briande
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Ingredients
- 1 whole beef tenderloin or large centre cut about 16-20 oz in size
- 2 shallots peeled fresh herbs: rosemary, sage and thyme
- 1 large clove of garlic
- 3 c red wine
- 2 whole Portobello mushrooms
- 1 tbls extra virgin olive oil
- 2 tblsp whole butter
Directions
- Portion the cut off of a whole beef tenderloin
- Season, sear and oven roast until done
- Make a stovetop mushroom and shallot red wine sauce
- Rest slice and serve (plate)
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