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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mountain Jack's Chateaubriand Sauce Recipe

3.8 stars - based on 2 votes
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This recipe for Mountain Jack's Chateaubriand Sauce is from The Riddle Family Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 oz Butter
Hand full of Shallots cut into 1/4" wedges
2 Tbs Garlic, chopped
2 oz Honey
1/2 C Red Wine Vinegar
2 C Burgundy Wine
1 1/4 C Port Wine
1 Qrt Au Jus Chicken Stock - See Recipe below
1/4 C Port Wine
1 Tbs + 1 tsp Cornstarch
4 oz Butter
1 tsp Black Peppercorns, cracked

RECIPE Au Jus Chicken Stock:
2 Gal Water
1 8oz packet LAWRY'S Au Jus Mix
3 1/2 oz MINOR's Chicken Base
1 C Port Wine
MIX ALL; BRING TO BOIL; TURN OFF HEAT; ADD PORT WINE.
Directions:
Directions:
Melt butter over medium heat; add shallots and cook 1 minute; add garlic and cook 15 seconds. Blend in honey and wine vinegar. Add burgundy and first amount of Port wine, allow to reduce to approximately 3 cups. Add Au Jus Chicken Stock and allow to reduce to 1 quart. Mix cornstarch with second amount of Port wine and blend into sauce. Allow to thicken; whisk in butter, then add peppercorns. Serve.
Number Of Servings:
Number Of Servings:
1 Quart
Personal Notes:
Personal Notes:
Original Recipe from the corporate prep and cook recipe manuals.

NOTE: Chef suggests cutting recipe to 1/4 to make amount suitable for a family meal.

 

 

 

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