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.

  • 35
  • 20
  • 30
  • 1 g

Ingredients & Cooking


  • 3 tablespoons butter, divided
  • 1/3 cup minced shallots
  • 8 ounces sliced mushrooms
  • 1 tablespoon 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.

Safe Handling Tips

Nutrition Information

Beef Checkoff


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