This is a perfect elegant dinner for your family or a group of friends. It is extremely tasty and looks fantastic! When you slice this thickly it gives this gorgeous opulent look on the plate, and will make you look like a star chef! Not only that, you can say it is grass-fed!


Ingredients:

• Red Wine Sauce
• 2 tablespoons butter
• 3 shallot, minced
• 8 mushrooms, sliced
• 1 tablespoons sugar
• 1 tablespoons red wine vinegar
• 2 cups dry red wine(of good quality)
• 1 ½ cups beef broth
• 2 fresh thyme sprig
• 1 tablespoon butter, room temperature
• Salt and pepper to taste

• 1 La Cense Chateaubriand roast
• 1 tablespoon olive oil
• Crushed black pepper and kosher salt to taste

Preparation

For red wine sauce:
Heat butter in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender. Add sugar; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporate. Add wine; boil until reduced by half. Add broth, thyme and bring to boil. Reduce heat to medium; simmer uncovered for about half an hour. Finish with butter.

For beef tenderloin:
Preheat oven to 350°F. Sprinkle beef generously with salt and pepper. Place beef roast in roasting pan with a rack with a meat thermometer. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.