Chateaubriand Sauce

Jump to Recipe Print Recipe



Chateaubriand sauce sometimes referred to as “crapaudine sauce” is a culinary sauce prepared in a series of reductions, and is typically served with red meat dishes such as chateaubriand steak. Other dishes, such as tournedos villaret and villemer tournedos, also incorporate the sauce in their preparation.

Origin

The origin of chateaubriand sauce is subject to debate. Some credit its creation to a chef named Monmireil, who prepared it for François-René de Chateaubriand. Others speculate that it originated at the Champeaux restaurant following the publication of de Chateaubriand’s book, Itinéraire de Paris à Jérusalem (Itinerary from Paris to Jerusalem).

Preparation

The sauce is prepared with shallots, mushroom, thyme, bay leaf, tarragon, white wine, brown veal stock and beurre maître d’hôtel (sweet butter infused with parsley). Additional ingredients may include meat glaze, demi-glace, pan drippings, onion, lemon juice, cayenne pepper, peppercorn and salt. The preparation involves cooking all of the ingredients together except for the brown veal stock and beurre maître d’hôtel, until it is reduced by two-thirds of the original content. After this, the veal stock is added in proportions equal to the amount of wine that was originally used before the reduction, and this mixture is then reduced to half its size. The final step is for the mixture to be strained and then topped with chopped tarragon and beurre maître d’hôtel.

Dishes

A common dish is chateaubriand steak prepared with the sauce and served with potatoes.

A dish that incorporates chateaubriand sauce is tournedos villaret, in which mushroom caps are filled with the sauce and placed atop tournedos, all of which are placed atop tartlets filled with kidney bean purée. The sauce is sometimes served in a separate side dish, rather than atop meats, such as with the dish villemer tournedos, which is prepared with fried tournedos placed atop fried chicken croquettes, along with tongue, mushroom and truffle.

Chateaubriand Sauce

0 from 0 votes
Course: Sauces & Gravies
Author: The Cook

Ingredients

  • tablespoons butter, divided
  • cup minced shallots
  • 225 g sliced mushrooms
  • ¾ tablespoon minced garlic
  • 1 cup dry white wine
  • cups salt-reduced beef stock
  • 1 teaspoon dried tarragon leaves

Instructions

  • Melt ¾ tablespoon butter in 30 cm nonstick skillet over medium heat until hot. Add shallots; cook and stir 2 minutes until golden brown. Add mushrooms and garlic; cook for 3 to 4 minutes until mushrooms are tender, stirring often.
  • Add wine; simmer 7 - 8 minutes. Stir in broth; bring to a boil; reduce heat and simmer 15 - 20 minutes until liquid is reduced by half. (The reduction can be strained if desired at this stage)
  • Whisk in remaining butter until melted. Stir in tarragon leaves. Season with salt and pepper, as desired.
Rate & Comment on this this Recipe

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

 

Comments via Facebook

Alternative Comment Form

avatar

  
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouth
  Subscribe  
Notify of
Send this to a friend
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.