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

As classic as a sauce can be, this one needs to live up to its name. Elevate a steak or roast with this pan sauce that was named for that center cut of a beef Tenderloin.

Cook Time: 35 Minutes

Servings: 20

Ingredients: 7

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

31 Calories

0 %*

1.1g SAT FAT

0 %DV**

1g PROTEIN

0 %DV

0.1 mg IRON

0 %DV

0.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You’ll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.
Mushrooms: With so many varieties – button, cremini, shiitake – mushrooms are an incredibly versatile, edible fungi known for its earthy flavor. They are versatile and can easily be sauteed, roasted, or added as a flavor enhancer.
Butter: Does it need an introduction? A rich creamy product made by churning heavy cream until the fat separates from the buttermilk. Comes in both salted and unsalted varieties that can be used in a variety of recipes.
Shallot: Part of the onion and garlic family, shallots are mild and slightly sweet – a really beautifully delicate flavor. They are often found in French recipes, and are great to add to sauces and dressings for a slight garlicky sharpness.
Tarragon: Its distinct licorice flavor makes tarragon a stand out. It has slender green leaves and a bittersweet taste. Very common in French cuisine.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.