Beef Tenderloin, Red Wine Sauce & Vegetables [Chateaubriand]
From:	Marielle, Quebec, Quebec, Canada
Comments:	Use a meat thermometer or instant-read thermometer to keep a close eye on this roast's temperature. Serve along with boiled or roasted tiny potatoes or potato puffs, boiled miniature carrots and a green vegetable such as freshly boiled very thin string beans, Brussels Sprouts, asparagus spears, ....
Servings:	4
Ingredients	Preparation
1 [1 1/2 to 2-pound / 900-g] beef tenderloin 1 clove garlic, halved 2 tablespoons [30 mL] olive oil 4 to 6 ounces [113 to 170 g] cleaned fresh mushrooms, thinly sliced 1 French shallot or 2 green onions, chopped 1 clove garlic, finely minced 3 tablespoons [26.25 g] flour 1 1/2 cups [375 mL] dry red wine, such as Madeira, Pinot Noir or Cabernet Sauvignon 1 [10-ounce / 284-mL] can condensed beef broth Salt and freshly ground pepper, to taste	Preheat oven to 400°F [200°C]. Rub roast all over with garlic clove halves; throw away garlic halves then salt and pepper roast to taste. Roast tenderloin into a shallow roasting pan into preheated oven for about 30 to 35 minutes, to about 125°F to 130°F [52 to 54°C] for medium rare to medium. Roasting time will be longer if roast is very cold. Remove from oven and transfer roast to a warm platter; loosely cover with al foil to keep warm. Pour olive oil into roasting pan; add mushroom slices, chopped French shallot or green onions and minced garlic to pan drippings. Soften vegetables over medium heat until tender. Stir in flour until well blended before pouring in red wine and condensed beef broth. Leave to simmer, stirring from time to time, until reduced by about 1/4th to 1/3rd. Salt and pepper sauce to taste. Slice and serve tenderloin, along with red wine sauce into a sauceboat.