Châteaubriand Sauce

Ingredients

• 4 décilitres white wine
• 4 shallots, minced
• thyme fragments
• bay leaf fragments
• 40 grammes mushroom peelings
• 4 décilitres veal stock (jus de veau)
• 250 grammes Beurre Maître d'hôtel (compound butter with parsley, lemon, and salt)
• 1/2 cuillerée tarragon, chopped

Instructions

1. Reduce 4 décilitres of white wine by two-thirds with the minced shallots, thyme and bay leaf fragments, and mushroom peelings.
2. Add 4 décilitres of veal stock (fond de cuisine) and reduce again by half.
3. Strain through fine cloth (étamine). Remove from heat and finish by whisking in 250 grammes of Beurre Maître d'hôtel and the chopped tarragon.
4. This sauce is especially suited to grilled dark meats.