Sauce Chateaubriand (White Wine and Maître d'hôtel Butter Sauce for Grilled Meats)

Ingredients

• 4 décilitres white wine
• 4 chopped shallots
• fragments of thyme and bay
• 40 grammes mushroom peelings
• 4 décilitres veal gravy
• 250 grammes Beurre Maître d'hôtel
• half a spoonful of chopped tarragon

Instructions

1. For 5 décilitres of sauce, reduce by two thirds 4 décilitres of white wine with 4 chopped shallots, fragments of thyme and bay, and 40 grammes of mushroom peelings.
2. Add 4 décilitres of veal gravy and reduce again by half.
3. Pass through the étamine.
4. Off the fire, complete with 250 grammes of Beurre Maître d'hôtel and half a spoonful of chopped tarragon.