Chateaubriand Sauce

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Chateaubriand Sauce Ingredients

15 tb Unsalted butter	3/4 c Dry white wine
3 Shallots -- chopped fine	1 c Brown veal stock
5 oz Mushrooms, trimmed, rinsed,	1 tb Chopped fresh tarragon or
Dried -- chopped	1 ts Dried tarragon
Fine	1 tb Chopped parsley
1 Bay Leaf	Salt
1 Sprig Fresh thyme or	Freshly ground pepper
1 ts Dried thyme

Instructions for Chateaubriand Sauce

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 and whisk in the remaining butter, bit by bit. Taste and adjust the seasonings. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: TeaCuisine: Uncategorized

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