"I love autumn. It is my favorite time of the year to cook. We have so many things being harvested and picked from the garden, but also this time of year brings mushrooms. The Sierras bring us Chanterelles and Porcini, but sometimes I’ll just settle for good old Button and Shiitake mushrooms. I like to pair mushrooms with our Chateaubriand and our Cabernet. It is very easy to prepare and very delicious." - Sheamus
1 LMR Grass-fed Chateaubriand (about 1 lb)
4 oz. assorted mushrooms, sliced
2 tbsp “dutch yellow” shallots, minced
3 tbsp Napa Valley Select Extra Virgin Olive Oil
2 tsp thyme, chopped
¼ cup LMR Ranch House Red
½ cup home made beef stock
salt and pepper to taste
2 tbsp great quality butter
1 tsp Napa Valley Select Red Wine Vinegar
To prepare the Beef:
Season beef generously on all sides and sear over medium-high heat, until well caramelized. Transfer to a 400° oven and roast until medium-rare. Let rest while you prepare the sauce.
To prepare the sauce:
Use the drippings from the beef to sweat the shallots. Add the mushrooms and cook until they become tender. Add thyme and wine. Cook until the mushrooms have absorbed the liquid. Add stock and reduce by ½. Remove from heat and swirl in the butter. Add vinegar and stir. Adjust seasoning with salt and pepper.
Arrange the beef on a service platter in ¼” slices. Spoon sauce over top.