Chateaubriand Sauce Recipe
Not Only For Chateaubriand
Servings: 4 Servings
Equipment
- Sauce pan
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
Saute the Shallots
- Heat a small amount of oil or butter in a pan over medium heat.
- Add finely minced shallots. Cook until soft and fragrant, about 2–3 minutes. Do not brown.
Deglaze with Red Wine
- Pour in the red wine. Scrape up any browned bits from the pan. Let the wine simmer and reduce by about half.
Add Demi Glace
- Add demi-glace and simmer until the desired consistency is reached.
Strain (optional)
- Strain out the shallots for a smoother, more refined sauce.
Finish with Butter
- Remove the pan from the heat. Whisk in cold butter, one piece at a time, until the sauce is glossy and slightly thickened.
Taste & Adjust
- Season with salt and pepper. If needed, add a splash of wine or stock to rebalance.
Serve Immediately
- Spoon over sliced steak while warm and glossy.