Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/4 cup finely chopped shallots
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1/2 cup dry sherry
- 1/4 cup chopped fresh parsley
- Salt and 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 cook until softened, about 3 minutes.
3. Add the flour and whisk constantly for 2 minutes.
4. Gradually whisk in the beef broth and sherry.
5. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, whisking occasionally.
6. Stir in the parsley and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Per 1/4 cup serving:
Calories: 130
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 200mg
Carbohydrates: 4g
Fiber: 0g
Sugar: 0g
Protein: 1g
Substitutions for ingredients:
- Shallots can be substituted with finely chopped onions.
- Dry sherry can be substituted with white wine or red wine.
Variations:
- Add a splash of heavy cream for a richer sauce.
- Add a tablespoon of Dijon mustard for a tangy flavor.
- Add a teaspoon of Worcestershire sauce for a savory taste.
Tips and Tricks:
- Whisk constantly when adding the flour to prevent lumps from forming.
- Use unsalted butter to control the amount of salt in the sauce.
- Use homemade beef broth for a more flavorful sauce.
Storage Instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the Chateaubriand Sauce with Sherry and Parsley over grilled or roasted beef tenderloin.
Garnishes:
Garnish with additional chopped parsley.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested Side Dishes:
Serve with roasted potatoes and steamed green beans.
Troubleshooting Advice:
- If the sauce is too thick, add a little more beef broth to thin it out.
- If the sauce is too thin, whisk in a little more flour.
Food Safety Advice:
- Use a meat thermometer to ensure the beef tenderloin is cooked to a safe temperature of 145°F.
- Refrigerate any leftovers promptly.
Food History:
Chateaubriand is a French dish made from a thick cut of beef tenderloin. The sauce is named after the French writer and politician François-René de Chateaubriand.
Flavor Profiles:
The Chateaubriand Sauce with Sherry and Parsley is rich, savory, and slightly sweet from the sherry.
Serving Suggestions:
Serve the Chateaubriand Sauce with Sherry and Parsley over grilled or roasted beef tenderloin for a classic French dish.
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Region: French