Chateaubriand Sauce
As classic as a sauce can be, this one needs to live up to its name. Elevate a steak or roast with this pan sauce that was named for that center cut of a beef Tenderloin.
-
35
min -
20
SERVINGS -
30
Cal -
1 g
Protein
Ingredients:
- 3 tablespoons butter, divided
- 1/3 cup minced shallots
- 8 ounces sliced mushrooms
- 1 tablespoon minced garlic
- 1 cup dry white wine
- 1 (14 to 14-1/2 ounces) can reduced-sodium beef broth
- 1 teaspoon dried tarragon leaves
Cooking:
-
Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat until hot. Add shallots, cook 2 minutes until golden brown, stirring often. Add mushrooms and garlic; cook for 3 to 4 minutes until mushrooms are tender, stirring often.
-
Stir in wine; simmer 7 to 8 minutes. Add broth and bring to a boil; simmer 15 to 20 minutes until the liquid has reduced by half. Whisk in remaining 2 tablespoons butter; stirring until the butter is incorporated. Stir in tarragon leaves. Season with salt and pepper, as desired.
Nutrition:
31 CALORIES
0 % *
1.1g SAT FAT
0 % DV **
0.7g PROTEIN
0 % DV
0.1 mg IRON
0 % DV
0.1 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 31 Calories; 16.2 Calories from fat; 1.8g Total Fat (1.1 g Saturated Fat; 0.1 g Trans Fat; 0.1 g Polyunsaturated Fat; 0.5 g Monounsaturated Fat;) 4.6 mg Cholesterol; 45 mg Sodium; 1.3 g Total Carbohydrate; 0.2 g Dietary Fiber; 0.7 g Protein; 0.1 mg Iron; 59 mg Potassium; 0.5 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 1.2 mcg Selenium; 3.8 mg Choline.
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