Châteaubriand with Portobello Mushrooms and Madeira Wine Jus
Châteaubriand with Portobello Mushrooms and Madeira Wine Jus is a traditional French recipe for a classic dish of roasted Châteaubriand cut of beef that's served sliced with a portobello mushroom and madeira wine jus and chateau potatoes. The full recipe is presented here and I hope you enjoy this classic French version of: Châteaubriand with Portobello Mushrooms and Madeira Wine Jus.
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Ingredients:
600g (about) Châteaubriand (centre-cut beef tenderloin)
2 large portobello mushrooms, wiped clean and thickly sliced
2 garlic cloves, finely chopped
4 tbsp olive oil
knob of butter
1 tbsp brandy
120ml Madeira wine
salt and freshly-ground black pepper, to taste
1 batch Château potatoes to accompany
Method:
Season the meat liberally with freshly-ground black pepper. Place a pan that's large enough to comfortable hold the meat and that you can put in the oven on the hob over high heat. Add 2 tbsp of the oil and when it is almost smoking add the beef and sear for about 3 minutes per side, or until nicely coloured all over.
Sit the meat neatly in the pan then transfer to an oven pre-heated to 230°C and roast for about 12 minutes for rare, 20 minutes for medium and 25 minutes for well done. When the meat is one, remove from the oven and place on a warmed dish. Cover loosely with foil and set aside to rest for 15 minutes.
Turn any pan juices from the beef into a frying pan along with the butter and the remaining oil. Add the garlic and fry for a minute then add the slices of mushroom. Season to taste with salt and black pepper and fry for about 2 minutes, turning frequently to prevent burning.
Increase the heat, add the Madeira wine and stir to deglaze the pan. Add the brandy and carefully light the mixture to burn-off any excess alcohol. Reduce to a simmer and cook gently for about 60 seconds to reduce. Adjust the seasoning to taste.
Slice the meat, arrange on a serving dish and spoon over the sauce. Accompany with the château potatoes and serve immediately.
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