Chateaubriand Sauce Recipe

Name: Chateaubriand Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 tablespoons unsalted butter; 3 shallots chopped fine; 5 ounces mushrooms trimmed, rinsed; 1 bay leaf; 1 fresh thyme sprg; 1 teaspoon dried thyme; 1 cup dry white wine; 1 cup veal stock Brown; 1 tablespoon fresh tarragon Chopped; 1 teaspoon dried tarragon; 1 tablespoon chopped parsley; salt; freshly ground pepper

Servings: persons

15 tablespoons unsalted butter
3 shallots chopped fine
5 ounces mushrooms trimmed, rinsed
1 bay leaf
1 fresh thyme sprg
1 teaspoon dried thyme
1 cup dry white wine
1 cup veal stock Brown
1 tablespoon fresh tarragon Chopped
1 teaspoon dried tarragon
1 tablespoon chopped parsley
salt
freshly ground pepper

1
Heat 3 tablespoons of butter in a medium frying pan over medium heat.
2
Add the Shallots and cook until soft but not colored.
3
Stir in the mushrooms and cook a few minutes.
4
Add the bay leaf, thyme, and white wine.
5
Bring to a boil, reduce the heat and simmer until the liquid has evaporated.
6
Remove the bay leaf and thyme sprig.
7
Add the stock, tarragon and parsley and season to taste with salt and pepper.
8
Bring to a boil, remove from the heat a

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 15 tablespoons unsalted butter, 3 shallots chopped fine, 5 ounces mushrooms trimmed, rinsed, 1 bay leaf, and more.

Yes, Chateaubriand Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chateaubriand Sauce

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