Double Sauced Chateaubriand: Garlic, Umami Shiitake Cream & Beef,Shallot, Red Wine

A gorgeous chateaubriand recipe by one of our favourite recipe creators, Jenny from the Salty Chilli. To visit her page and be inspired by her recipes, please click here. In the meantime, enjoy this Double Sauced Chateaubriand: Garlic, Umami Shiitake Cream & Beef,Shallot, Red Wine:

Double Sauced Chateaubriand: Garlic, Umami Shiitake Cream & Beef,Shallot, Red Wine

Sauces

Mushroom Cream:
1 package Shitake mushrooms (or other) quartered
2 garlic cloves minced
2 sprigs thyme
2 Tbspn @yondu.uk sauce or 2 tsp white miso mixed with 2 Tbspn water
200 ml single cream
1 Tbspn EVOO
20 grams butter

Heat the oil in a pan, add mushrooms, season and cook browning until water evaporates. Add butter and garlic and cook stirring 1-2 minutes. Add yondu to deglaze, mix in cream add thyme and simmer reducing into a gloriously thick cream sauce. Salt and pepper to taste.

Red wine shallot:
1 large banana shallot or 2 shallots minced
20 grams butter
100 ml red wine
200 ml beef stock
Spring of rosemary
1Tsp sherry vinegar to taste
In the same pan used to cook the steak with the drippings/juices add the butter and shallots and saute until soft. Add red wine and cook letting alcohol burn off and reducing by half. Add the beef stock, rosemary and season. Reduce on a high simmer until it's a sticky beautiful glaze. Season with sherry vinegar, salt and pepper to taste.