How to use Chateaubriand sauce in a sentence? Find typical usage patterns (collocations)/phrases/context for "Chateaubriand sauce" and check conjugation/comparative form for "Chateaubriand sauce". Mastering all the usages of "Chateaubriand sauce" from sentence examples published by news publications.
Beurre Maître d'Hôtel is used as an ingredient in Chateaubriand sauce, which is sometimes used in the preparation of Chateaubriand steak. The butter is used in the last stage of the sauce's preparation, whereby after the sauce is strained, it is finished with Beurre Maître d'Hôtel. Chopped tarragon may also be added to the sauce during this last preparation stage.
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A salmon steak with Beurre Maître d'Hôtel, served with spinach Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter, is a type of compound butter (French: "Beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak (including the chateaubriand sauce for chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist.
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Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific center cut of the tenderloin the Chateaubriand. In the gastronomy of the 19th century, the steak for Chateaubriand could be cut from the sirloin, and served with a reduced sauce named Chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi- glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms.
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A braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side. By the 1950s in the United States, Chateaubriand became a treat for upscale VIPs and high rollers in Las Vegas, eventually becoming a staple of the local supper clubs referred to as gourmet rooms that were found on and off the Vegas strip. According to Woman's Day magazine in 1966, "A Chateaubriand steak in most modern restaurants is a thick slice of tenderloin, barded with beef fat or bacon, and broiled to the desired degree of doneness (à point, as the French say), then served up with Chateaubriand Sauce." In the 1985 book, Contemporary Cooking, by James Charlton, the dish, "Chateaubriand with Duchesse Potatoes", is prepared by broiling the steak until not quite done and then placing the nearly cooked steaks onto a plank surrounded with mushrooms, tomatoes, and piped Duchesse potatoes around the meat and vegetables and then placed back into the broiler for the steak to finish and the potatoes to lightly brown.
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