Ingredients with Measurements:
- 1/2 cup dry white wine
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Saucepan
- Whisk
Step-by-step instructions:
1. In a saucepan, combine the white wine, beef broth, and chopped rosemary. Bring to a boil over medium-high heat and let it reduce by half, about 8-10 minutes.
2. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Slowly pour the reduced wine and beef broth into the butter and flour mixture, whisking constantly to prevent lumps.
4. Add the heavy cream, salt, and black pepper to the saucepan and whisk until smooth.
5. Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens.
6. Remove the saucepan from the heat and strain the sauce through a fine-mesh sieve to remove any rosemary leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for reducing the wine and beef broth, medium heat for melting the butter and flour, and low heat for simmering the sauce.
Serving size:
This recipe makes about 1 cup of sauce, which is enough for 4 servings.
Nutritional information:
Calories: 178
Fat: 15g
Saturated Fat: 9g
Cholesterol: 47mg
Sodium: 424mg
Carbohydrates: 4g
Protein: 2g
Substitutions for ingredients:
- Dry white wine: You can use dry vermouth or chicken broth instead.
- Beef broth: You can use vegetable broth or chicken broth instead.
- Heavy cream: You can use half-and-half or whole milk instead.
- Rosemary: You can use thyme or sage instead.
Variations:
- Mushroom Chateaubriand Sauce: Add 1 cup of sliced mushrooms to the saucepan with the butter and flour and cook until the mushrooms are tender before adding the wine and beef broth.
- Red Wine Chateaubriand Sauce: Use red wine instead of white wine and omit the rosemary.
- Mustard Chateaubriand Sauce: Add 1 tablespoon of Dijon mustard to the saucepan with the heavy cream and whisk until smooth.
Tips and tricks:
- Make sure to whisk the sauce constantly to prevent lumps.
- If the sauce is too thick, you can add more beef broth or white wine to thin it out.
- If the sauce is too thin, you can let it simmer for a few more minutes to thicken it.
- You can make the sauce ahead of time and reheat it over low heat before serving.
Storage instructions:
Store the Chateaubriand 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 in a gravy boat or pour it over the sliced beef.
Garnishes:
Garnish the Chateaubriand sauce with fresh rosemary leaves or chopped parsley.
Pairings:
This sauce pairs well with beef tenderloin, roasted vegetables, and mashed potatoes.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the sauce is too salty, you can add more beef broth or white wine to dilute it.
- If the sauce is too bland, you can add more salt, pepper, or rosemary to taste.
Food safety advice:
- Make sure to cook the sauce to an internal temperature of 165°F to ensure it is safe to eat.
- Store the sauce in the refrigerator within 2 hours of cooking.
- Reheat the sauce to an internal temperature of 165°F before serving.
Food history:
Chateaubriand sauce is a classic French sauce that is typically served with beef tenderloin.
Flavor profiles:
This sauce has a rich and creamy flavor with hints of white wine and rosemary.
Serving suggestions:
Serve the Chateaubriand sauce with sliced beef tenderloin and your favorite side dishes.
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Region: French