Chateaubriand Sauce

These recipes were requested by Chef Debbie Bijou, I hope you all enjoy them.

Chateaubriand Sauce

(Two Versions, yields 4-6 servings)

Each sauce starts with a reduction of the following:

2 tbsp of chopped shallots

2 tbsp of chopped mushrooms

1 tsp of fresh chopped Thyme

1 tsp of dried Tarragon

10 turns of your pepper mill (I’m currently using brandied peppercorns)

4oz red wine

1 tbsp of butter or olive oil

2 tbsp of meat fond/drippings

Sauté shallots, mushrooms, herbs and pepper in butter or oil for about 4 minutes.

Add red wine and simmer until almost all of the wine has evaporated. Hold on the side.

As for the two versions of this sauce, I either fold this reduction into 8 ounces of Hollandaise sauce or 12 ounces of a Espagnole sauce.

Both the Hollandaise and Espagnole are standard mother sauces. (These are two of the five mother sauces - the other three are Tomato, Béchamel and Velouté)

If using the reduction in a Hollandaise sauce, add a teaspoom of fresh chopped tarragon as a garnish.