Recipe - Chateaubriand With Mushroom Sauce

2 2lb beef tenderloins
4 ounce Butter
1 pound Mushrooms, thinly cut or sliced up
One fourth cup Finely chopped shallots
(or white onion)
2 tablespoon Allpurpose flour
1 cup Water
One half cup Dry vermouth (zinfandel,
chardonnay, etc.)
1 teaspoon Beef boullion, or One half can
beef broth
One fourth cup Minced black olive
Salt
Pepper

Broil the tenderloin on rack in broiling pan; tun once; 30 minutes for rare
or to desired doneness

Meanwhile, prepare mushroom sauce. Cook mushroom and shallot in butter
until tender, then (slowly) sprinkle in flour while stirring continuously.
Gradually stir in water, once again while stirring continuously. Add
vermouth and boullion (stir, stir, stir). Stir more until mixture
thickens. Add olives, salt, pepper.

Transfer meat to platter. Slice, and serve with sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini