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Recipe: chateaubriand sauce

chateaubriand sauce recipe image
Chateaubriand sauce serving suggestion

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.


  • 3 tablespoons butter, divided

  • 1/3 cup minced shallots

  • 8 ounces sliced mushrooms

  • 1 tablespoons minced garlic

  • 1 cup dry white wine

  • 1 (14 to 14-1/2 ounces) can reduced-sodium beef broth

  • 1 teaspoon dried tarragon leaves


  1. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat until hot. Add shallots, cook 2 minutes until golden brown, stirring often. Add mushrooms and garlic; cook for 3 to 4 minutes until mushrooms are tender, stirring often.
  2. Stir in wine; simmer 7 to 8 minutes. Add broth and bring to a boil; simmer 15 to 20 minutes until the liquid has reduced by half. Whisk in remaining 2 tablespoons butter; stirring until the butter is incorporated. Stir in tarragon leaves. Season with salt and pepper, as desired.