Sauce Châteaubriand (Espagnole, Demi-Glace, Wine, Shallots, Mushrooms, Herbs)

This 3rd generation mother sauce derives from Sauce Espagnole and Demi-Glace. A Chateaubriand sauce is a sauce that is flavoured with sliced shallots and mushrooms sautéed in butter with a white wine reduction.

1 Tbsp. butter (15 g)
5 French shallots, chopped
1 large mushroom, finely chopped
½ cup red or white wine (100 mL)
1 pinch thyme
1 bay leaf
1 cup demi-glaze (250 mL)
1 Tbsp. butter, cold, to finish (15 g)
sea salt
black pepper, freshly ground
fresh tarragon
fresh parsley, chopped

In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the shallots and mushroom and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.

Add the wine, thyme and bay leaf, heat until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced by half.

Add the demi-glace and simmer for 5 minutes.

Strain using a fine mesh seive. Swirl in the butter, stir until melted. Season with salt and pepper. Garnish with tarragon and parsley. Serve right away.

Makes 1½ cups.