How To Prepare Chateaubriand Sauce
Named for French romantic novelist and statesman Francois Rene Vicomte de Chateaubriand (1768 – 1848, the recipe was created by his chef Montmireil. Many think of chateaubriand, as a cut of meat but it is not.
It is a recipe that most food historians cannot agree on. However, the center section of the tenderloin is the cut most often employed. This is one simple version.
There is a post for Chateaubriand for Two that I encourage you to check out. This Chateaubriand Sauce recipe is so you can serve this wonderful sauce with other cuts of beef or veal.
Chateaubriand Sauce Recipe
Not Only For Chateaubriand
Servings: 4 Servings
Ingredients
- 1 shallot minced
- 2 tablespoons butter divided
- ½ cup white wine
- 1 cup demi glace
- ½ teaspoon fresh thyme chopped
- 1 teaspoon fresh tarragon chopped
- salt and pepper to taste
Instructions
- Sauté the shallot in 2 tablespoons of the butter over medium high until translucent.
- Add the white wine and reduce to a syrupy consistency.
- Reduce until the sauce is thick enough to coat the back of a spoon.
- Add the thyme, tarragon, salt, pepper and finish with the remaining 2 tablespoons of butter.
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best.Savory Choice's Demi Glace
Ready in minutes, Savory Choice beef demi glace allows home chefs to deliver impressive restaurant-quality meals quickly and cost-effectively. Professional chefs typically take at least 24 hours to prepare this traditional reduction sauce by simmering stock, vegetables, wine and spices to a velvety consistency.Rich, natural, gluten free and Trans fat free Savory Choice demi glace opens up a world of new possibilities for exquisite home-cooked meals. Use on steaks, lamb and pork dishes, or a base for stews, soups and gravies. For braising pot roasts and short ribs, add contents of pouch to ½ gallon of water and simmer in crock pot until meat is fork tender. Convenience has never tasted so luxurious.
More Than Gourmet's Demi Glace Gold
One of my first commercial demi glace products and still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor and quality when it comes to sauces, stock, and soup. This product comes in 1 pound tubs and 1.5 ounce pucks and even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party and need the pounder.
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