Chateaubriand with Shallot Sauce

Chateaubriand with Shallot Sauce
  • 4 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • châteaubriand roast

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)


  • 1

    fresh rosemary

  • sauce:

  • 3

    shallots, chopped

  • 1 Tbsp.
    (15 ml)

    unsalted buter

  • 1/2 cup
    (125 mL)

    red wine

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 2/3 cup
    (170 mL)

    cream (15% or 35%)

  • salt and pepper to taste


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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007