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Prepare the Chateaubriand

  • Sauce, prepared 1 pt
  • Chateaubriand 5 each
  • Clarified butter, as needed
  • Kosher salt and black pepper to taste
  • Vegetable Oil, as needed

Prepare the Sauce

  • Scotch (your favorite) 0.75 cup
  • Smoked paprika 1 t
  • Shallots, minced 2 each
  • Mushrooms, sliced 2 lbs.
  • Clarified butter, as needed
  1. Prepare the Chateaubriand

    • Sear and roast or grill chateaubriand to desired doneness.
    • Slice chateaubriand tableside and serve with sauce (sub recipe below). This steak will pair perfectly with a light side of broccoli rabe and fingerling potatoes.
  2. 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.
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