Chateaubriand Aux Champignons
Medallions of beef in Espagnole sauce with mushrooms, or chateaubriand aux champignons. Once you’ve tasted this tender beef in its rich, brown sauce, you’ll want it again and again. Happy cooking.
Chateaubriand aux Champignons
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| Serves | 2 |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Total time | 55 minutes |
| Allergy | Wheat |
| Meal type | Main Dish |
| Misc | Gourmet, Serve Hot |
| Region | French |
Ingredients
- 1/2 Small Carrot (Chopped Coarsely)
- 1/2 Medium Yellow Onion (Chopped Coarsely)
- 1/8 cup Butter (1/4 Stick)
- 1/8 cup All Purpose Flour
- 1 tablespoon Tomato Paste
- 1 clove Garlic (Pressed or Chopped)
- 2 cups Veal Stock (Hot)
- 1/2 Celery Rib (Chopped Coarsely)
- 1/2 teaspoon Black Peppercorns (Whole)
- 1 Bay Leaf
- 2 Beef Tenderloin Medalions (2-2.5 Inches Thick Each)
- 1/2lb Thick Sliced White Mushrooms
- 1/2 cup Dry White Wine
- Salt and Pepper (To Taste)
- 2 tablespoons Butter
Directions
| Step 1 | |
| For the Espagnole Sauce: Saute carrot and onion in butter in a heavy saucepan over medium heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot veal stock, whisking constantly, then add tomato paste, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 1.5 cups, about 30 minutes. Pour sauce through a sieve to remove the solids. | |
| Step 2 | |
| Saute the filet medallions in 2 tbs of butter. About 10 minutes before the desired level of doneness for the meat, add the sliced mushrooms to saute with the meat for 10 minutes. remove the medallions to 2 serving plates, and cover each with 1/2 of the mushrooms. Deglaze the pan with 1/2 cup white wine, and add 1/2 cup of the Espagnole sauce and whisk in with wine. Simmer until sauce/wine mixture is reduced by about 1/2. Pour over the filet medallions and mushrooms. Enjoy! | |