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1
Portabello-Bacon Sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups.
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2
Reduce the red wine to about 1 cup in a separate saucepan.
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3
Heat 1/4 cup oil in a large pan, then add the bacon and cook until it's crisp, but not burned; remove and set aside.
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4
Add shallots to the pan, cook till translucent, and stir in the diced mushrooms.
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5
When mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer.
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6
Add the reduced beef broth and thyme and simmer for 30 minutes.
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7
Mix in the cornstarch or arrowroot with the remaining 1/4 cup beef broth and add to the sauce after the first 15 minutes of cooking.
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8
When ready to serve, whisk in the butter and season with salt and pepper.
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9
If the sauce become to thick thin it out with a little water.
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10
Chateaubriand: Preheat the over to 400 degrees.
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11
Season the meat generously with salt and pepper.
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12
Heat remaining oil in a large ovenproof saute pan, and when the oil begins to smoke, add the tenderloin and sear on all sides.
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13
Place the pan in the oven and roast for 20 to 30 minutes, to desired doneness (115-118 degrees for rare, 120 for medium rare).
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14
Remove from oven, cover loosely with foil, and allow to rest for 20 minutes.
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15
Cut into 2 inch thick slices and serve 2 per person with the portobello-bacon sauce.
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16
Hearts of celery, organic carrorts, leeks, and bintje potatoes- all braised- make a great side.
