Chateau Solognot

Recipe Ingredients

		Clarified butter - as needed
2 lbs	908g / 32oz	Chateaubriand - well trimmed
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Shallot - finely sliced
3 oz	85g	Brandy
1 tablespoon	15ml	Whipping cream
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Lemon juice
2 tablespoons	30ml	Butter

Recipe Instructions

Preheat skillet to 400 degrees. Add enough clarified butter to just coat pan base. Season meat generously with salt and pepper and place into butter to sear on all sides, about 5 minutes per side.

Meanwhile, in a saucepan, heat 1 tablespoon clarified butter and add shallot and cook. Add brandy and cream. Lower heat and add mustard and lemon juice. Let sauce slowly reduce. Add fresh butter and strain sauce through fine sieve. Return sauce to clean pan on stove and keep warm.

Cut steak in 1/2-inch thick diagonal slices. Skim fat off pan residue and pour residue into sauce and mix in. Serve spooned over meat slices.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0227) - from the - TV FOOD NETWORK

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