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  Recipe Home » Sauces » Chateaubriand Sauce
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  Chateaubriand Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 341
Ingredients:
15 tbsp Unsalted butter
3 Shallots -- chopped fine
5 oz Mushrooms, trimmed, rinsed,
Dried -- chopped
Fine
1 Bay Leaf
1 Sprig Fresh thyme or
1 tsp Dried thyme
3/4 cup Dry white wine
1 cup Brown veal stock
1 tbsp Chopped fresh tarragon or
1 tsp Dried tarragon
1 tbsp Chopped parsley
Salt
Freshly ground pepper
Instructions:
Heat 3 tablespoons of butter in a medium frying pan over medium heat.
Add the Shallots and cook until soft but not colored. Stir in the
mushrooms and cook a few minutes. Add the bay leaf, thyme, and white
wine. Bring to a boil, reduce the heat and simmer until the liquid
has evaporated. Remove the bay leaf and thyme sprig. Add the stock,
tarragon and parsley and season to taste with salt and pepper. Bring
to a boil, remove from the heat and whisk in the remaining butter,
bit by bit. Taste and adjust the seasonings.
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