Chateaubriand with Mushroom Sauce
rec.food.cooking/StanDN826

2 (2-lb) beef tenderloins
1 stick of butter
1 pound mushrooms, thinly sliced
1/4 cup finely chopped shallots (or white onion)
2 Tbsp all-purpose flour
1 cup water
1/2 cup dry vermouth (zinfandel, chardonnay, etc.)
1 tsp beef boullion, or 1/2 can beef broth
1/4 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.