How to Cook Chateaubriand with Porcini Sauce
Step by step instructions on how to make this classic recipe with a rich red wine and porcini mushroom sauce.
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.
- 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.
- roasting pan with a rack
- heavy based frying pan for the beef and sauce
- meat thermometer
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
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