Chateaubriand with Shiitake Mushroom Rub

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 echoed in a sauce of fresh shiitakes and onions. If you wish, substitute fresh cremini or button mushrooms for the fresh shiitakes. Just a drizzle of white truffle oil provides a luxurious accent to the finished dish. Marsala, a fortified wine from Sicily, has a rich, almost smoky character that complements the earthy mushrooms.
Average Customer Rating:
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Customer Reviews for Chateaubriand with Shiitake Mushroom Rub
Review 1 for Chateaubriand with Shiitake Mushroom Rub
5 out of 5
5 out of 5
mantarae
,MI
January 12, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
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always a nice impressive dish for company
January 12, 2013
I stumbled upon this recipe several years ago and have made it at least 6 times since then. Guests are always impressed with its look and taste. We use a food processor to chop our shiitakes and other ingredients for the coating and we have substituted fresh shiitakes for the dried ones for the coating. The substitution makes it a bit sticker and thinner coating-wise, but otherwise, the taste is the same. We do like to double our sauce, but it isn't necessary.
Pros: Appearance, Impressive, Will Make Again