Chateaubriand Sauce

As classic as a sauce can be, this one needs to live up to its name. Elevate a steak or roast with this pan sauce that was named for that center cut of a beef Tenderloin.

Total Time: 35 mins

3 tablespoons butter, divided

⅓ cup minced shallots

8 ounces sliced mushrooms

1 tablespoon minced garlic

1 cup dry white wine

1 (14 to 14-½ ounces) can reduced-sodium beef broth

1 teaspoon dried tarragon leaves

Directions at beefitswhatsfordinner.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer