Beef Tenderloin Roast (Chateaubriand) with Mushrooms

Ingredients:

• 1 Tenderloin roast (chateaubriand), 3 pounds
• Fresh ground pepper, to taste
• 4 Tablespoons butter, divided
• 2 Tablespoons fresh thyme, divided
• 1 Cup beef broth, divided
• 4 Cups sliced mushrooms
• 2 Cloves garlic, minced fine
• 1/2 Cup dry red wine
• 1/4 Cup heavy cream
• Salt and pepper, to taste

Directions:

1. Prepare oven to 425 degrees. Season the beef with fresh ground pepper, to taste. In an ovenproof skillet melt 2 tablespoons of the butter over medium high heat. Add the beef; cook until well browned on all sides. Sprinkle with ½ tablespoons of the fresh thyme; add ¼ cup of the beef broth.
2. Place skillet in oven. Roast uncovered 20 to 25 minutes or until an instant read meat thermometer registers 120 degrees for medium-rare. Transfer the beef to cupping board and let rest for 10 minutes.
3. Return the same skillet to the stove and heat over medium high. Add remaining 2 tablespoons butter and melt. Add the mushrooms and sauté for 3 to 5 minutes. Add the garlic and cook 1 minute. Add the wine and simmer until it is reduced by 75%. Add remaining beef broth and simmer until reduced by half. Add heavy cream and simmer until sauce thickens. Add remaining thyme and season to taste with salt and pepper.

For Dessert – Our Fresh Baked Apple Pie.