chateaubriand sauce

[sachdana]

Hello - I know this has been asked before but since this is my first time & I don't know what I'm doing - I would love to have recipe for sauce escoffier for chateaubriand thank you!

[Myplaceoryours]

While I am familiar with Escoffier and his contributions to the culinary arts, I have never seen anything in his work that speaks to the preparation of a Chateaubriand sauce. I would suspect he might have found it acceptable to use a Bearnaise sauce with a touch of horseradish.

[thetincook]

Sauce Chateaubriand is a classic sauce in the repitoire. As for Sauce Escoffier, the recipe escapes me, at the moment. Perhapes you could describe it.

Originally Posted by Sauce Chateaubriand #101 in Escoffier's Le Guide Culinaire

Place 3 1/2 c white wine in a sauce pan, add 1 1/2 oz chopped shallot, pinch of thyme, a small piece of bay leaf, 3 oz mushroom trimmings. Reduce by 2/3's.

Add 3 1/2 c brown veal stock and reduce by 1/2. Strain through fine strainer. Off the heat, whisk in 9 oz Maitre d'Hotel Butter and 1/2 tbs chopped tarragon. Serve.

Maitre d'Hotel Butter=softened butter mixed with minced parsley (rinse it in a towel after you mince it or you'll have green butter), lemon juice, pepper, and salt if it needs it.

Edit: Is Gypsy's Grill where you had your sauce? I noticed that you where from Little Rock, and this was one of 3 places serving it according to google.

[sachdana]

yes gypsy's - I love Denis - he is my brother in law - rather my ex- brother in law - but in all the years I helped out I never saw him make it- although he told me once it was just bernaise with tomato added - but the only thing I can figure out is it must be pulverized tomato as there are no tomato lumps I guess I should just ask but I thought someone would know - but I actually crave this sauce - if you have never had it you don't know what you have missed