Sauce Chateaubriand

Ingredients

• I gill Chablis or Sauterne wine
• 2 cloves
• i sprig of thyme
• 2 shallots
• 12 peppercorns
• about ij gill meat gla/e
• the juice of J lemon
• 2 07. butter
• | teaspoonful chopped tarragon

Method

1. 1

   Peel and chop the shallots, put them with the wine, cloves, thyme, and crushed peppercorns in a small stew-pan, cover and reduce to half its quantity, strain into another stew-pan, add the lemon juice.

2. 2

   Work in the meat glaze and butter bit by bit (keep the stew-pan in the bain marie), add the tarragon last of all.

3. 3

   Whisk well, and serve very hot with fillet steak, Tournedos, Chateaubriand, etc.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 78. The excerpt below is the record exactly as published.

Sauce Chateaubriand. (Also called Crapaudine Sauce.) I gill Chablis or Sauterne wine, 2 cloves, i sprig of thyme, 2 shallots, 12 peppercorns, about ij gill meat gla/e, the juice of J lemon, 2 07. butter, | teaspoonful chopped tarragon

Cook this with the app: pantry check, scaling, and the assistant.