Stuffed Chateaubriand Roast

1 (4 lb.) beef tenderloin

4 c. Chablis

½ c. butter – softened

½ c. brandy

¼ tsp. thyme

½ bay leaf

1 medium onion – thinly sliced

½ lb. mushrooms – sliced

Marinate beef in Chablis for at least 12 hours. Combine butter, brandy, thyme, bay leaf, onion, and mushrooms in saucepan; simmer until liquid is reduced by half. Cut lengthwise pocket in beef; fill with mushroom mixture. Tie or skewer opening together. Place in roasting pan – bake, uncovered in 325-degree oven for 45 minutes or until desired degree of doneness. Serve with béarnaise sauce; garnish with watercress. Yields 8 servings.

Submitted by: Karen Efird