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Chateaubriand with Shallot Sauce https://www.metro.ca/userfiles/image/recipes/chateaubriand-sauce-echalote-francaise-126.jpg PT30M PT30M PT1H00M
Preheat the oven to 180*C/350*FIn 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 pepperSlice 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.
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Chateaubriand with Shallot Sauce

Chateaubriand with Shallot Sauce

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  • Gluten-free
4
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • châteaubriand roast


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    RED GRILL BONELESS INSIDE BLADE ROAST OR VALUE PACK STEAK

    RED GRILL BONELESS INSIDE BLADE ROAST OR VALUE PACK STEAK

    $5.44 /lb

    CUT FROM CANADA AA GRADE OR HIGHER 11.99/kg


    RED GRILL TOP SIRLOIN ROAST OR VALUE PACK STEAK

    RED GRILL TOP SIRLOIN ROAST OR VALUE PACK STEAK

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    CUT FROM CANADA AA GRADE 17.61/kg


  • 1 Tbsp.
    (15 mL)
    butter
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    SELECTION BUTTER

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    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 1 Tbsp.
    (15 mL)
    oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 1
    fresh rosemary
  • sauce:

  • 3
    shallots, chopped
  • 1 Tbsp.
    (15 ml)
    unsalted buter
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    454 g SALTED OR UNSALTED


  • 1/2 cup
    (125 mL)
    red wine
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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    MAILLE MUSTARD

    MAILLE MUSTARD

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    235 ml, SELECTED VARIETIES


  • 2/3 cup
    (170 mL)
    cream (15% or 35%)
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    LACTANTIA CREAM

    LACTANTIA CREAM

    $2.99 ea.

    473 ml - 1 L, SELECTED VARIETIES



  • salt and pepper to taste
Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

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