Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Saucepan
- Whisk
Step-by-step instructions:
1. Melt the butter in a saucepan over medium heat.
2. Add the shallots and garlic and cook until softened, about 5 minutes.
3. Pour in the red wine and beef broth and bring to a boil.
4. Reduce the heat to low and add the tomato paste, Dijon mustard, Worcestershire sauce, and thyme. Whisk until well combined.
5. Simmer the sauce for about 20 minutes, or until it has thickened and reduced by about half.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Calories: 68
- Fat: 4g
- Carbohydrates: 5g
- Protein: 1g
- Sodium: 175mg
Substitutions for ingredients:
- Shallots can be substituted with finely chopped onions.
- Beef broth can be substituted with chicken or vegetable broth.
- Dijon mustard can be substituted with whole grain mustard.
Variations:
- Add a splash of heavy cream to the sauce for a creamier texture.
- Substitute the red wine with white wine for a lighter sauce.
- Add a teaspoon of honey for a touch of sweetness.
Tips and tricks:
- Use a good quality red wine for the best flavor.
- Make the sauce ahead of time and reheat it when ready to serve.
- Double the recipe to have extra sauce on hand for future meals.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce in a gravy boat or pour it over the Chateaubriand steak.
Garnishes:
- Fresh thyme sprigs
- Chopped parsley
Pairings:
- Chateaubriand steak
- Roasted potatoes
- Grilled asparagus
Suggested side dishes:
- Creamed spinach
- Roasted carrots
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it has thickened to your liking.
- If the sauce is too thick, add a splash of beef broth or red wine to thin it out.
Food safety advice:
- Make sure to cook the sauce to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chateaubriand is a French dish made from a center cut of beef tenderloin.
Flavor profiles:
- Rich
- Savory
- Tangy
Serving suggestions:
- Serve the Chateaubriand steak with the sauce poured over it, or on the side for dipping.
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Region: French