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.

Print Recipe

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.

   

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