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Chateaubriand Sauce
Yields: 1 serving(s)
Ingredients
- 15 tablespoon(s) unsalted butter
- 3 shallots — chopped fine
- 5 ounce(s) mushrooms, trimmed, rinsed,
- Dried — chopped
- Fine
- 1 bay leaf
- 1 sprig fresh thyme or
- 1 teaspoon(s) dried thyme
- 3/4 cup(s) dry white wine
- 1 cup(s) brown veal stock
- 1 tablespoon(s) chopped fresh tarragon or
- 1 teaspoon(s) dried tarragon
- 1 tablespoon(s) chopped parsley
- Salt
- Freshly ground pepper
Directions
- Heat 3 tablespoons of butter in a medium frying pan over medium heat.
- Add the shallots and cook until soft but not colored.
- Stir in the mushrooms and cook a few minutes.
- Add the bay leaf, thyme, and white wine.
- Bring to a boil, reduce the heat and simmer until the liquid has evaporated.
- Remove the bay leaf and thyme sprig.
- Add the stock, tarragon and parsley and season to taste with salt and pepper.
- Bring to a boil, remove from the heat and whisk in the remaining butter, bit by bit.
- Taste and adjust the seasonings.
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