Chateaubriand sauce
Instructions
Put the shallots in a saucepan the wine and let it reduce by 2/3.
Add the demi-glace sauce and let reduce by half; go through the canvas.
Out of the fire together a pinch of cayenne pepper and a few drops of lemon juice; stir with a whisk the softened butter.
Ideal for white and red meat especially grilled.
Ingredients and dosing for 4 persons
- 15 cl of demi-glace sauce
- 15 cl of dry white wine
- 1 tablespoon of chopped scallions
- 1 tablespoon of chopped tarragon
- 100 g of butter at room temperature
- Few drops of lemon juice
- 1 pinch of cayenne pepper