Fillet Steak with Chateaubriand Sauce Recipe
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A showstopper sauce for special occasions - rich, robust, and perfectly balanced
The Chateaubriand sauce is what turns a good steak into something memorable. Unlike overpowering sauces that drown the meat, this version - made with our Pure Beef Stock - enhances the natural flavour of quality fillet. The stock's eight-hour simmered depth provides the foundation, while shallots, mushrooms and white wine build layers of flavour.
What makes this special is the technique: proper caramelisation of shallots, careful reduction of the stock, and finishing with a tarragon-kissed butter that gives the sauce its luxurious sheen. It's restaurant-quality but completely achievable at home.
The video above shows every step clearly, from initial prep to final plating. While the demo includes celeriac puree and steak cooking tips, we've focused the written recipe below on the sauce itself - the star of the show.
Sauce Ingredients
Enough for 2-3 fillet steaks
| Shallots | 3, finely sliced |
|---|---|
| Chestnut mushroom | 1, sliced |
| Unsalted butter | 30g |
| Dry white wine | 100ml |
| Pure Beef Stock | 500ml |
| Bay leaf | 1 |
| Thyme | 1 sprig |
| Fresh tarragon | 20g, chopped |
| Maître d'hôtel butter | 120g (see notes) |
Maître d'hôtel butter
Mix 120g softened unsalted butter with chopped parsley, lemon juice, smoked paprika, then roll in cling film and chill.
Method
Warm the beef stock in a saucepan until fully defrosted.
Melt butter in another pan over medium heat. Add shallots and cook until deeply caramelised (5-7 mins).
Add mushroom, bay leaf and thyme. Cook until mushrooms take on colour (2 mins).
Pour in white wine and reduce to a sticky glaze (3-4 mins).
Add warmed stock and reduce by two-thirds (about 15-20 mins) until syrupy.
Strain through a sieve, pressing gently on solids to extract flavour.
Return to clean pan, reduce further until it coats the back of a spoon.
Whisk in chilled butter cubes a few at a time until emulsified.
Off heat, stir in chopped tarragon. Season lightly.
To serve
Slice rested fillet steak, spoon sauce around (not over) the meat. Pair with celeriac puree and wilted greens.