Chateaubriand Sauce Recipe

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.

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Chateaubriand Sauce Recipe

Not Only For Chateaubriand

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Sauces

Cuisine: French

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.
• 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.