Veal Chateaubriand

Preparation info

  • 2

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 thin slices of veal (about ¾ pound)
  • ¼ cup butter
  • 2 teaspoons finely chopped shallots
  • 2 mushrooms, finely chopped
  • Pinch of dried thyme
  • bay leaf
  • ½ cup white wine
  • ½ teaspoon finely chopped fresh tarragon or ¼ teaspoon dried tarragon
  • Chopped parsley


    1. Bone the veal slices and pound until thin. Heat half of the butter in a skillet and quickly brown the slices of veal on both sides. Transfer them to a warm platter while preparing the sauce.

    2. Add to the skillet the shallots, mushrooms, thyme, bay leaf and remaining butter. Cook, stirring, but do not brown. Add the wine and tarragon. Cook for three or four minutes to reduce slightly.

    3. Return the veal to the skillet. Spoon the sauce over the slices. When thoroughly hot, remove the bay leaf. Serve the veal sprinkled with parsley.