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how to cook chateaubriand with porcini sauce in a pot and the beef sliced on a board.o

How to Cook Chateaubriand with Porcini Sauce

Amanda
Step by step instructions on how to make this classic recipe with a rich red wine and porcini mushroom sauce.
4.89 from 17 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine French
Servings 2
Calories 928 kcal

Equipment

  • Roasting tray with a rack
  • heavy frying pan
  • meat thermometer

Ingredients
 
 

  • 500 g beef fillet chateaubriand cut
  • 1 tablespoon oil
  • 2 tablespoon butter
  • 1 teaspoon salt flaked sea salt
  • ½ teaspoon black pepper

For the sauce

  • 7 g dried porcini mushrooms
  • 120 ml red wine
  • 120 ml beef stock
  • 1 tablespoon fresh tarragon

Instructions
 

  • Put the mushrooms in a small bowl covered with 2 tablespoons of cold water.
  • Peel and finely chop the shallots. strip the tarragon leaves from the stems and chop.
  • Drain the mushroom liquid through a sieve lined with paper towel, retaining the liquid. Chop the mushrooms finely.
  • Melt 2 tablespoons of the butter and oil together over a medium to high heat in a heavy pan. When its foamy add the beef and let it brown for a minute to get a good colour.
  • Turn the meat in the oil mixture until all the sides are seared then transfer the meat to a roasting dish on top of a rack.
  • Put the meat in a preheated oven at 190C/375F/170FAN/Gas5. For medium rare roast it will need about 15 minutes a pound or 500g, internal temperature 55C/130F.
  • When the meat is cooked to your liking place it on a carving tray and cover it loosely with foil.
  • Over a medium heat add the chopped shallots to the pan used for searing the beef. Stir for a few minutes until the shallots are translucent.
  • Add the wine to the pan and bring to the boil. Stir thoroughly to loosen all the residue at the bottom of the pan.
  • Let the mixture reduce by half and add in the chopped porcini mushrooms.
  • Add the stock and mushroom juices to the pan and continue to simmer until the sauce is thick.
  • Add the remaining butter to the pan along with the chopped tarragon.
  • Check the seasoning and carve the meat into thick slices to serve.

Notes

Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
SUBSTITUTIONS
  • beef - if this cut isn't available then use any part of the fillet or tenderloin and use the same instructions.
  • wine - use twice the amount of stock instead if you prefer not to use wine.
  • porcini mushrooms - try other dried mushrooms or add some chopped fresh mushrooms with the shallots.
  • tarragon - use a teaspoon of dried tarragon in place of one tablespoon of fresh tarragon.
📖 VARIATIONS
  • sauce - try this sauce with any meat, such as duck, lamb or any steak to make it special.
  • tarragon - vary the herbs according to the meat. Try rosemary or mint with lamb, pork with sage or thyme with beef for a change.
🍽 EQUIPMENT
  • roasting pan with a rack
  • heavy based frying pan for the beef and sauce
  • meat thermometer
STORAGE
If you do have any meat left over it can be safely left covered in the fridge for three days or frozen for 3 months.
I like to use the leftovers in stir fries.

Nutrition

Calories: 928kcalCarbohydrates: 7gProtein: 48gFat: 73gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 205mgSodium: 1509mgPotassium: 1117mgFiber: 1gSugar: 1gVitamin A: 501IUVitamin C: 2mgCalcium: 74mgIron: 8mg
Keyword chateaubriand, porcini mushrooms, red wine sauce
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