chateaubriand steaks with mushroom red wine sauce
gorgeous rare beef tenderloin portioned into steaks and served with a mushroom red wine cream sauce . a restaurant quality meal made at home
beef tenderloin, salt, black pepper, olive oil, butter, cremini mushrooms, shallot, salt, black pepper, garlic, dry red wine, beef broth, fresh thyme, heavy cream
- 1.5 pound beef tenderloin
 - salt
 - black pepper
 - 1.5 teaspoon olive oil
 - 2.0 tablespoon butter
 - 8.0 ounce cremini mushrooms
 - 1.0 shallot
 - 0.2 teaspoon salt
 - 0.1 teaspoon black pepper
 - 1.0 clove garlic
 - 0.5 cup dry red wine
 - 0.5 cup beef broth
 - 3.0 sprig fresh thyme
 - 0.3 cup heavy cream

- preheat the oven to 350degf.
 - season the beef tenderloin liberally with salt and black pepper on all sides.
 - drizzle with olive oil.
 - transfer the tenderloin to a baking dish and allow it to stand at room temperature for 15 minutes.
 - roast the tenderloin on middle rack of oven until it reaches 130degf, 35 45 minutes.
 - in the last 10 minutes of the roasting time, prepare the mushroom red wine sauce.
 - check to see that tenderloin is done.
 - remove from oven or add time as needed.
 - tent with aluminum foil and allow to rest for 10 minutes.
 - heat the butter in a large skillet over medium high heat.
 - add the mushrooms and shallots, and season with salt and pepper.
 - saute until the mushrooms are shrunken and browned, and the shallots are translucent, 5 6 minutes.
 - add the garlic and continue cooking until fragrant, about 30 seconds.
 - pour the red wine into the skillet to deglaze the pan, scraping up the browned bits on the bottom with a spatula.
 - add the beef broth and thyme sprigs.
 - allow the mixture to simmer until the liquid is reduced by half, 5 7 minutes.
 - stir in the heavy cream and continue simmering until heated through, 1 2 minutes.
 - slice the tenderloin into 2 to 3 inch thick slices and arrange on a serving platter.
 - remove the thyme sprigs from the skillet and discard.
 - spoon the mushroom red wine sauce over the tenderloin slices, and serve immediately.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.5 pound beef tenderloin
- salt
- black pepper
- 1.5 teaspoon olive oil
- 2.0 tablespoon butter
- 8.0 ounce cremini mushrooms
- 1.0 shallot
- 0.2 teaspoon salt
- 0.1 teaspoon black pepper
- 1.0 clove garlic
- 0.5 cup dry red wine
- 0.5 cup beef broth
- 3.0 sprig fresh thyme
- 0.3 cup heavy cream

 ### Assistant: The ingredients you'll need are:
- 1.5 pound beef tenderloin
- salt
- black pepper
- 1.5 teaspoon olive oil
- 2.0 tablespoon butter
- 8.0 ounce cremini mushrooms
- 1.0 shallot
- 0.2 teaspoon salt
- 0.1 teaspoon black pepper
- 1.0 clove garlic
- 0.5 cup dry red wine
- 0.5 cup beef broth
- 3.0 sprig fresh thyme
- 0.3 cup heavy cream


You can follows these steps to make the recipe:
- preheat the oven to 350degf.
- season the beef tenderloin liberally with salt and black pepper on all sides.
- drizzle with olive oil.
- transfer the tenderloin to a baking dish and allow it to stand at room temperature for 15 minutes.
- roast the tenderloin on middle rack of oven until it reaches 130degf, 35 45 minutes.
- in the last 10 minutes of the roasting time, prepare the mushroom red wine sauce.
- check to see that tenderloin is done.
- remove from oven or add time as needed.
- tent with aluminum foil and allow to rest for 10 minutes.
- heat the butter in a large skillet over medium high heat.
- add the mushrooms and shallots, and season with salt and pepper.
- saute until the mushrooms are shrunken and browned, and the shallots are translucent, 5 6 minutes.
- add the garlic and continue cooking until fragrant, about 30 seconds.
- pour the red wine into the skillet to deglaze the pan, scraping up the browned bits on the bottom with a spatula.
- add the beef broth and thyme sprigs.
- allow the mixture to simmer until the liquid is reduced by half, 5 7 minutes.
- stir in the heavy cream and continue simmering until heated through, 1 2 minutes.
- slice the tenderloin into 2 to 3 inch thick slices and arrange on a serving platter.
- remove the thyme sprigs from the skillet and discard.
- spoon the mushroom red wine sauce over the tenderloin slices, and serve immediately.
- .

