Kathy Keene’s Chateaubriand

Originally published in the November 1998 issue of FOX CITIES Magazine.

3 oz. butter
8 oz. can of mushrooms, drained
2 small onions, diced
1 clove garlic, crushed
2 T. chili sauce
1/4 tsp. marjoram
1/4 tsp. thyme
4 drops Tabasco
2 dashes Worcestershire sauce
5 oz. red wine
2 beef bouillon cubes
4 strips bacon, diced
Salt and pepper to taste
1 whole beef tenderloin (size depends upon desired servings)

Melt butter in a frying pan. Add the green pepper, mushroom, onion, and bacon. Sauté for five minutes. Add all the other ingredients, except the meat, and simmer for 20 min. Place the tenderloin in a shallow baking pan. Pour the mixture over the meat and over the pan with foil. Bake in a preheated oven at 450° for 25 min. for medium rare tenderloin. Bake slightly longer for a tenderloin that is well done.

Slice and serve with fresh vegetables.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.