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.
My Top Choice for Demi Glace
There are several really good commercial Demi Glace products available now to home cooks. One of my favorites is Demi Glace Gold and it is available at a good price at Amazon. It is a bit more expensive than some of the other brands but that's because it is All-natural, no chemicals, non-GMO, no preservatives, no MSG, and no fillers. I've been using this product for more than 20 years for my sauces, soups, stews and stocks and think you will enjoy it too.
More Than Gourmet Classic French Demi-Glace, 1.5 Ounce
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.
My Top Choice for Demi Glace
There are several really good commercial Demi Glace products available now to home cooks. One of my favorites is Demi Glace Gold and it is available at a good price at Amazon. It is a bit more expensive than some of the other brands but that's because it is All-natural, no chemicals, non-GMO, no preservatives, no MSG, and no fillers. I've been using this product for more than 20 years for my sauces, soups, stews and stocks and think you will enjoy it too.More Than Gourmet Classic French Demi-Glace, 1.5 Ounce
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...
