Chateaubriand for Two with Smoky Scotch Sauce
A romantic chateaubriand for two paired with a sauce made with smoked peppercorns, smoked mushrooms, shallots and Scotch will pair perfectly with a light side of broccoli rabe and fingerling potatoes.
Ingredients
Prepare the Chateaubriand
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Chateaubriand 5 each
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Kosher salt and black pepper to taste
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Vegetable oil, as needed
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Mustard Mayonnaise, prepared 475 ml
Prepare the Sauce
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Shallots, minced 2 each
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Clarified butter, as needed
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Mushrooms, sliced 900 g
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Smoked paprika 5 ml
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Scotch (your favorite) 190 ml
Preparation
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Prepare the Chateaubriand
- Sear and roast or grill chateaubriand to desired doneness.
- Slice chateaubriand tableside and serve with sauce. This steak will pair perfectly with a light side of broccoli rabe and fingerling potatoes.
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Prepare the Sauce
- While the steak rests, add clarified butter to a sauté pan over medium-high heat.
- Sauté mushrooms and shallots until mushrooms have softened and shallots have begun to caramelize. Season with smoked paprika.
- Deglaze the pan with the Scotch, scraping the bottom of the pan to free any caramelized particles.
- Add prepared Knorr® Demi-Glace Sauce Mix and cook until heated through.