Chateaubriand Sauce

Chateaubriand Sauce.

© Shutterstock

Chateaubriand Sauce

Chateaubriand Sauce.

© Shutterstock

As the name suggests, a classic French sauce for this excellent cut of beef that serves two. The recipe comes from the cooking reference bible Larousse Gastronomique.

Ingredients

100
ml
white wine
150
ml
veal stock
100
g
butter
2
shallots, finely chopped
1
handful
mushrooms or mushroom stems
a few
tarragon sprigs, chopped
  • Bring the white wine and veal stock to the boil, add the shallots and mushrooms and reduce to a third.
  • Strain. Add the cold butter and tarragon leaves and stir until combined into a creamy sauce.
  • Season to taste with lemon juice, salt and pepper.