Chateaubriand Sauce Recipe

November 15, 2019 0 Comments

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

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 4

Chateaubriand Sauce Recipe


1 shallot, minced

2 tablespoons butter, divided

½ cup white wine

1 cup demi-glace

½ teaspoon fresh chopped thyme

1 teaspoon fresh tarragon, chopped

Salt and pepper, to taste

How To Prepare At Home

Sauté the shallot in 2 tablespoons of the butter over medium high until translucent.

Add the white wine and reduce to a syrupy consistency.

Add the demi-glace.

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.




Last modified on Fri 15 November 2019 10:59 am

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