Prepare the Chateaubriand

  • Chateaubriand 5.0 each
  • Kosher salt and black pepper to taste
  • Vegetable oil, as needed
  • Mustard Mayonnaise, prepared 1.0 pt

Prepare the Sauce

  • Clarified butter, as needed
  • Mushrooms, sliced 2.0 lbs
  • Shallots, minced 2.0 each
  • Smoked paprika 1.0 tsp
  • Scotch 0.8 cup
  • Knorr® Professional Demi Glace Sauce Mix 4 x 26 oz 0.5 qt, prepared
  1. Prepare the Chateaubriand

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