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.
DISCOVER OUR OTHER Articles
The John Gilmour Butchers Black Gold Range
31.03.2024 NewsRead MoreUnparalleled in reputation, John Gilmour’s Award Winning Aberdeen Angus - Black Gold Range is a premium steak range that sets restaurants apart from their competition.
Showcasing Scotland 2024
13.03.2024 NewsRead MoreWe were absolutely delighted to attend Showcasing Scotland 2024, an annual event by Scotland Food and Drink
The Tomahawk Steak
10.02.2024 NewsRead MoreIn the world of premium cuts of meat, the tomahawk steak stands out—not just for its impressive size and flavour, but for the experience it offers both the cook and the diner. As butchers, we're...