Chateaubriand with Shallot Sauce
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 2 lb. (900 g) chateaubriand roast
- 1 Tbsp. (15 mL) butter
- 1 Tbsp. (15 mL) oil
- 1 sprig fresh rosemary
- Sauce:
- 1 Tbsp. (15 mL) unsalted butter
- 3 Shallots, chopped
- 1/2 cup (125 mL) red wine
- 1 Tbsp. (15 mL) Dijon mustard
- 2/3 cup (150 mL) cream (15% or 35%)
- Salt and pepper to taste
Preparation
Preheat the oven to 180*C/350*F
In a large skillet, quickly brown the roast in butter and oil with the sprig of rosemary.
Put the roast in a roasting pan and cook in the oven at 180*C/350*F for 20 to 25 minutes.
In the skillet used to brown the roast, sauté the shallots in butter and oil.
Deglaze with the red wine and reduce for 1 to 2 minutes.
Add the Dijon mustard and the cream and mix thoroughly using the back of a spoon. Salt and pepper
Slice the roast and pour the sauce over the slices or present the whole roast on a serving platter with the sauce in a gravy boat.
Suggestion
For a lighter sauce, replace the cream with plain 2% yoghurt.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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