101 Sauce Chateaubriand

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Place 8 dl (1⅖ pt or U.S. cups) white wine in a pan; add 40 g ( oz) chopped shallot, a pinch of thyme, a small piece of bayleaf and 80 g (3 oz) mushroom trimmings; reduce by two-thirds.

Add 8 dl (1⅖ pt or U.S. cups) brown veal stock and reduce again by half. Pass through a fine strainer and finish away from the heat with 250 g (9 oz) Maître d’Hôtel Butter and ½ tbs chopped tarragon.

This sauce is specially suitable for grilled red butcher’s meat.