Foodie Friday ~ Chateaubriand

Chateaubriand

(Beef Tenderloin Roast)


Ingredients:
3 to 4 pound Beef Tenderloin (prepared for Roast)

2 tablespoons softened butter

3/4 cup water

2 tablespoons butter or margarine

1/4 cup chopped green onions

sliced mushrooms

1 tablespoon dry mustard

2 tablespoons soy sauce

ground pepper

3/4 cup Sherry or Port wine

Directions:
Preheat oven to 425°. Place roast in shallow roasting pan (rack may also be used) fat side up.

Spread with softened butter, add water and cover loosely with foil
for first 10 minutes.

Roast for 45 minutes. Adding water keeps meat moist

while roasting.
Sauté onions in butter in small pan till tender, not brown.

Blend in soy sauce, mustard and pepper.

Stir in wine just to simmer. Baste meat occasionally while
roasting, keeping the rest warm to serve with the meat.

Sliced mushrooms may
be added to sauce and over meat.

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