vCHATEAUBRIAND

By Shaylie

Ingredients

• 5-6 lb. whole beef tenderloin
• 1 c. sweet white wine
• 1/2 c. brandy
• 1 bay leaf
• 1/4 tsp. pepper
• 1 lb. mushrooms, sliced thin
• 1/2 c. butter
• 1/2 tsp. thyme
• 1 tsp. salt
• 1 sm. sliced onion

Details

Adapted from cooks.com

Preparation

Step 1

Day before: Place beef in large container. Sprinkle with wine. Cover and marinate for 24 hours, turning occasionally.
Next day: Preheat oven to 450 degrees. Melt butter. Stir in brandy, thyme, salt, pepper and bay leaf Add onion, simmer until liquid is reduced by half. Add mushrooms. Simmer 4 minutes. Remove beef from marinade. Reserve marinade.
Cut a pocket lengthwise in the beef. Fill with mushroom mixture. Skewer opening. Roast in preheated oven for 45 minutes for rare to 1 1/2 hours for well done. Baste frequently with pan juices and reserved marinade.