Login to Save Like

Ingredients

• 1 chateaubriand, 1 to 1 1/4 lb.
• 6 dried shiitake mushrooms, about 1/4 oz. total
• 1/4 tsp. peppercorns
• 1/4 tsp. kosher salt
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. dry Marsala, or as needed

• 2 Tbs. unsalted butter
• 1/2 lb. fresh shiitake mushrooms, brushed
  ; ;clean, stems removed and caps cut
  ; ; into slices 1/4 inch thick (about 2 cups)
• 3 or 4 green onions, white portion only,
  ; ; thinly sliced
• 1/4 cup dry Marsala
• 2 tsp. beef demi-glace
• Kosher salt and freshly ground pepper, to taste
• 1 tsp. fresh lemon juice
• White truffle oil for drizzling (optional)

Description

The Chateaubriand, A Thick Steak Cut From The Beef Tenderloin, Makes An Elegant Main Course For A Dinner For Two. Here, It Is Coated With A Simple Rub Of Dried Shiitake Mushrooms Before It Is Briefly Roasted In A Hot Oven. The Flavors In The Rub Are Echoe

Williams-Sonoma