IN BRIEF
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There Chateaubriand sauce, rich and tasty, is an ideal accompaniment to enhance your meat dishes. This recipe, inspired by the techniques of , will guide you through the key steps necessary for its preparation. Made from simple but refined ingredients, it promises to bring a touch of elegance to your meals. Let’s delve into the art of cooking to discover the secrets of this delicious sauce.
Chateaubriand Sauce is a delicate preparation that goes wonderfully with grilled meats, particularly rump steaks. In this article, we will see the essential steps to make this rich and tasty sauce, according to the method of Laurent Mariotte. This recipe, combining simplicity and refinement, is ideal for impressing your guests during a warm meal.
Necessary Ingredients
Before starting the preparation, it is important to gather all the necessary ingredients. Here is the list of elements that make up this delicious sauce:
- 10 cl of white wine
- 3 units of shallots
- 2 sprigs of thyme
- 2 bay leaves
- 20 cl of veal juice or diluted veal stock
- 60g butter
- 4 sprigs of parsley
- 4 stalks of tarragon
- Fine gray salt
- Mill pepper
Preparation of Ingredients
The first step is to prepare the ingredients. Start with peel And cook shallots. You can find tips on the technique of chisel here. Once chopped, place the shallots in a saucepan, then add the white wine, the branches of thyme and the bay leaves.
Boiling and Reduction
Bring the mixture to a boil. Then leave it reduce by half, which will allow the flavors to concentrate. After that add the veal juice and reduce again until you obtain a syrupy consistency.
Cooking Rumsteak Steaks
Once your sauce is prepared, it is time to cook the rump steaks. In a hot pan, add a drizzle of sunflower oil. Season the rump steaks on each side and make them grill for about three minutes on each side. Halfway through cooking, turn the blocks by 90° to obtain beautiful cooking marks. When cooking is finished, remove the steaks from the pan and place them on a plate, turned over to keep them warm.
Preparation of the Sauce
Once your steaks are cooked, it’s time to finalize the sauce. Pass the mixture through a sieve into a small saucepan to obtain a smooth texture. Add it butter And go up the sauce while whisking gently, which will give it a remarkable smoothness. Don’t forget to adjust the seasoning adding salt and pepper to taste.
Aromatic Additions
To add a touch of freshness to your sauce, finely chisel THE parsley and thetarragon, then add them to the sauce.
Service
To serve, arrange the rump steaks on a plate and accompany them with the Chateaubriand sauce on the side. For even more flavor, consider adding a tablespoon of mustard in the sauce before serving.
To discover other inspiring recipes or obtain more information on this preparation, you can visit the website Laurent Mariotte here as well as this Chateaubriand Sauce recipe.
Frequently Asked Questions about Chateaubriand Sauce
Chateaubriand sauce requires, among other things, white wine, of the shallots, of thyme, of laurel, of veal juice, of butter, as well as parsley and thetarragon.
The shallots must be peeled And chiseled finely before being added to the mixture with the white wine and herbs.
The first step is to add shallots in a saucepan with the white wine, thyme and bay leaf, then bring the mixture to a boil.
You have to leave the sauce halve at least twice, once with the white wine and once after adding the veal juice.
After the reduction, we add butter For to go up the sauce and we also incorporate the parsley and thetarragon which have been chiseled.
It is recommended to serve the Chateaubriand sauce separately with the rump steaks to allow everyone to add the desired amount of sauce.
