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.
Ingredients
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.
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me...
