Chateaubriand Sauce (Sauce Chateaubriand)

Ingredients for Chateaubriand Sauce (Sauce Chateaubriand)

Instructions for Chateaubriand Sauce (Sauce Chateaubriand)

To prepare the Chateaubriand Sauce (Sauce Chateaubriand) recipe, please follow these instructions:

The chopped charlots, a small branch of thyme, a pair of laurel leaves, the crushed mushrooms and the white wine come in a saucepan. When the wine is almost inoculated, the calf cloud comes in the saucepan and you reboil the contents until there is only 125 grams left.

The sauce is taken from the fire, sifted through the muslin and added the 125 grams of butter to which a little chopped estragon can be added.

Served to fried beef fillet or "chateaubriand".