Chateaubriand Ala Lamonte

• 4 -5 lbs whole beef tenderloin
• 1 cup chablis
• 12 cup cognac
• 12 cup butter
• 1 lb fresh mushrooms, sliced thin
• 1 onion, sliced paper thin
• 14 teaspoon thyme
• 12 bay leaf
• salt and pepper

1. Marinate tenderloin overnight in Chablis.
2. Melt butter in saucepan, add cognac and seasonings; stir well.
3. Add onions and simmer until mixture cooks down to half volume; add mushrooms, cooking until tender, (about 4 min.
4. ).
5. Remove tenderloin from Chablis.
6. Cut a pocket down side and stuff with onion- mushroom mixture, being careful to remove bay leaf.
7. Skewer together.
8. Roast @ 350 degrees, basting frequently with pan juices.
9. Rare--------1 hours.
10. Medium-Rare ------------1 1/4 hours.
11. Medium----------1 1/2 hours.

beef tenderloin, chablis, cognac, butter, fresh mushrooms, onion, thyme, bay leaf, salt

Taken from www.food.com/recipe/chateaubriand-ala-lamonte-228794 (may not work)