Chateaubriand Sauce
By: Anonymous
Published: Thursday, February 11, 2010 - 12:32pm

Ingredients




15 tablespoons Unsalted butter
3 Shallots -- chopped fine
5 ounces Mushrooms, trimmed, rinsed,
Dried -- chopped
Fine
1 Bay Leaf
1 sprg Fresh thyme or
1 teaspoon Dried thyme
cup Dry white wine
1 cup Brown veal stock
1 tablespoon Chopped fresh tarragon or
1 teaspoon Dried tarragon
1 tablespoon Chopped parsley
Salt
Freshly ground pepper

Preparation

1 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 a