Chateaubriand Sauce

Name: Chateaubriand Sauce
Total time: 35 min
Yield: 20
Cuisine: American
Ingredients: butter; shallots; button mushrooms; garlic; white wine; beef broth; dried tarragon leaves

35

Minutes

20

Servings

7

Ingredients

Cook Mode

Ingredients

3 tablespoons butter, divided
1/3 cup minced shallots
8 ounces sliced mushrooms
1 tablespoon minced garlic
1 cup dry white wine
1 (14 to 14-1/2 ounces) can reduced-sodium beef broth
1 teaspoon dried tarragon leaves

Preparation

Step 1

Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat until hot. Add shallots, cook 2 minutes until golden brown, stirring often. Add mushrooms and garlic; cook for 3 to 4 minutes until mushrooms are tender, stirring often.
Step 2

Stir in wine; simmer 7 to 8 minutes. Add broth and bring to a boil; simmer 15 to 20 minutes until the liquid has reduced by half. Whisk in remaining 2 tablespoons butter; stirring until the butter is incorporated. Stir in tarragon leaves. Season with salt and pepper, as desired.

Nutrition Information

Nutrition information per serving: 31 Calories; 16.2 Calories from fat; 1.8g Total Fat (1.1 g Saturated Fat; 0.1 g Trans Fat; 0.1 g Polyunsaturated Fat; 0.5 g Monounsaturated Fat;) 4.6 mg Cholesterol; 45 mg Sodium; 1.3 g Total Carbohydrate; 0.2 g Dietary Fiber; 0.7 g Protein; 0.1 mg Iron; 59 mg Potassium; 0.5 mg NE Niacin; 0.1 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 0.1 mg Zinc; 1.2 mcg Selenium; 3.8 mg Choline.

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