Chateaubriand Sauce

As classic as a sauce can be, this one needs to live up to its name. Elevate a steak or roast with this pan sauce that was named for that center cut of a beef Tenderloin.

  • 35
    min
  • 20
    SERVINGS
  • 30
    Cal
  • 1 g
    Protein

Ingredients:

  • 3 tablespoons butter, divided
  • 1/3 cup minced shallots
  • 8 ounces sliced mushrooms
  • 1 tablespoon minced garlic
  • 1 cup dry white wine
  • 1 (14 to 14-1/2 ounces) can reduced-sodium beef broth
  • 1 teaspoon dried tarragon leaves

Cooking:

  1. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat until hot.  Add shallots, cook 2 minutes until golden brown, stirring often.  Add mushrooms and garlic; cook for 3 to 4 minutes until mushrooms are tender, stirring often.

  2. Stir in wine; simmer 7 to 8 minutes.  Add broth and bring to a boil; simmer 15 to 20 minutes until the liquid has reduced by half.  Whisk in remaining 2 tablespoons butter; stirring until the butter is incorporated.  Stir in tarragon leaves.  Season with salt and pepper, as desired.

31 CALORIES

0 % *

1.1g SAT FAT

0 % DV **

0.7g PROTEIN

0 % DV

0.1 mg IRON

0 % DV

0.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 31 Calories; 16.2 Calories from fat; 1.8g Total Fat (1.1 g Saturated Fat; 0.1 g Trans Fat; 0.1 g Polyunsaturated Fat; 0.5 g Monounsaturated Fat;) 4.6 mg Cholesterol; 45 mg Sodium; 1.3 g Total Carbohydrate; 0.2 g Dietary Fiber; 0.7 g Protein; 0.1 mg Iron; 59 mg Potassium; 0.5 mg Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 1.2 mcg Selenium; 3.8 mg Choline.

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