Chateaubriand with Mushroom Sauce
"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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