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 1 pt
Prepare the Sauce
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Clarified butter, as needed
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Mushrooms, sliced 2 lbs
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Shallots, minced 2 each
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Smoked paprika 1 tsp
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Scotch 0.8 cup
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Knorr® Professional Demi Glace Sauce Mix 4 x 26 oz 0.5 qt, prepared
Preparation
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Prepare the Chateaubriand
- Sear and roast or grill chateaubriand to desired doneness.
- Slice chateaubriand and serve with sauce (sub recipe below).
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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.
- This steak will pair perfectly with a light side of broccoli rabe and fingerling potatoes.