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Sauce Châteaubriand - recommended recipes?
http://www.cookaholics.org/viewtopic.php?f=13&t=2688		 Page 1 of 2
Author:  wino [ Tue Nov 20, 2012 2:36 pm ]
Post subject:  Sauce Châteaubriand - recommended recipes?
Ochef.com has a lovely Escoffier adaptation and I am just checking if someone has a favorite.

THANKS in advance :!: :D
Author:  Tim [ Tue Nov 20, 2012 4:03 pm ]
Post subject:  Re: Sauce Châteaubriand - recommended recipes?
Wino,

If you have few extra weeks, make espagnole sauce from scratch.

I would use a reduction sauce based on the Escoffier adaptation. Skip that cornstarch crap. You could have some fun with wild mushrooms or some really nice rainwater madiera.

As far as cooking, we really like to smoke (mild wood like pecan) really cold roast at 250 degrees to an internal of 100F. Then sear in butter, basting as you go. The browned butter is added to pimenton bearnaise. Carmenere is a good match.

Honestly, you really can't improve on the classic recipes.

Tim
Author:  wino [ Tue Nov 20, 2012 4:29 pm ]
Post subject:  Re: Sauce Châteaubriand - recommended recipes?
It's a REALLY good thing we don't live closer together..... :twisted:
Author:  Tim [ Tue Nov 20, 2012 8:46 pm ]
Post subject:  Re: Sauce Châteaubriand - recommended recipes?
Wino,

I disagree! Nothing would be nicer than to impress each other.

I better get back to my sacrificial turkey, the one that provides the glace de viande for gravy.

Tim
Author:  wino [ Wed Nov 21, 2012 5:20 am ]
Post subject:  Re: Sauce Châteaubriand - recommended recipes?
Yeah, now I gotta make some veal gravy... we won't have any calves for another 5 months :!: :P ;)
Author:  Amy [ Wed Nov 21, 2012 9:02 am ]
Post subject:  Re: Sauce Châteaubriand - recommended recipes?
Personally, I'd SV the tenderloin, then pan sear the bad boy, saute some shallots, deglaze with red wine, add veal stock, then the jus from the bag...reduce, reduce, reduce and add butter. (Add all the usual herbs at the appropriate time.) Strain and enjoy.

Not a traditional sauce, but a tasty one.

Amy
Author:  Paul Kierstead [ Wed Nov 21, 2012 10:02 am ]
Post subject:  Re: Sauce Châteaubriand - recommended recipes?
On Q about that technique, Amy: typically the jus from the bag is very protein rich, so if you boil it you get a grey goop of coagulated protein (or at least this is what I believe it is). I'm never quite sure what to do. A few times I've quickly uW'd the jus, strained it and added it; this works, but the resulting jus is flavourful, but not as much as it should be I think. I've also just tried incorporating the grey stuff, but honestly probably didn't try beating it enough; I still noticed it in the final (though my wife did not and loved the sauce...). Do you have any particular strategy for dealing with this?
Author:  Amy [ Wed Nov 21, 2012 10:14 am ]
Post subject:  Re: Sauce Châteaubriand - recommended recipes?
Paul,

That's why I strain the sauce at least twice through my chinois. A good dose of wine (reduced again) and butter (off heat) usually round it out well.

I just kind of "do" this, so I'm sure I'm not explaining well.

Amy
Author:  Paul Kierstead [ Wed Nov 21, 2012 10:18 am ]
Post subject:  Re: Sauce Châteaubriand - recommended recipes?
No sounds right to me: Make sauce, strain well, add wine and reduce a some more, mount. I'll go with that simple procedure and give it a swing.
Author:  marygott [ Wed Nov 21, 2012 11:21 am ]
Post subject:  Re: Sauce Châteaubriand - recommended recipes?
Mount? Is that a cooking expression I don't know or do you really, really love your sauce?

Mary
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