Chateaubriand with Mushroom Sauce

Name: Chateaubriand with Mushroom Sauce
Ingredients: 1 Tbsp fresh thyme (minced); 2 tsps coarse salt; 2 cloves pressed garlic; 2.5-2.75 lbs beef tenderloin (Chateaubriand cut); 3 Tbsps olive oil; 8 cups mushrooms (cremini slices or mixture of oyster, chanterelle etc); 2 Tbsps minced shallots; 1 clove garlic (pressed); 1 tsp fresh thyme (minced); 4 Tbsps brandy (divided 2 + 2); 1/2 cup 35% cream; 2 cups demi-glace or beef reductions; 1 Tbsp flour; Salt and pepper to taste; 1 1/2 lbs beef shank pieces; 2 large carrots ( peeled and chopped); 2 large onion (rough chopped); 1/4 cup brandy; 8 cups beef broth; 3 sprigs fresh thyme

"Chateaubriand is the epitome of fine French cuisine - the center of a beef tenderloin cooked to perfection with a demi-glace wine sauce...."

INGREDIENTS

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1 Tbsp fresh thyme (minced)

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2 tsps coarse salt

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2 cloves pressed garlic

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2.5-2.75 lbs beef tenderloin (Chateaubriand cut)

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3 Tbsps olive oil

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8 cups mushrooms (cremini slices or mixture of oyster, chanterelle etc)

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2 Tbsps minced shallots

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1 clove garlic (pressed)

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1 tsp fresh thyme (minced)

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4 Tbsps brandy (divided 2 + 2)

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1/2 cup 35% cream

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2 cups demi-glace or beef reductions

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1 Tbsp flour

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Salt and pepper to taste

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1 1/2 lbs beef shank pieces

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2 large carrots ( peeled and chopped)

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2 large onion (rough chopped)

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1/4 cup brandy

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8 cups beef broth

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3 sprigs fresh thyme

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