Chateaubriand Sauce Recipe
Not Only For Chateaubriand
Servings: 4 Servings
- 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
Sauté the shallot in 2 tablespoons of the butter over medium high until translucent.
Add the white wine and reduce to a syrupy consistency.
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.