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Chateau Solognot Recipe

by Global Cookbook

Ingredients

Clarified butter as needed 2 lb chateaubriand well trimmed Salt to taste Freshly-grnd black pepper to taste 1 x shallot finely sliced 3 ounce brandy

1 Tbsp. whipping cream 1 tsp Dijon mustard 1/2 tsp lemon juice 2 Tbsp. butter

Directions

1. Preheat skillet to 400 degrees. Add in sufficient 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 min per side.
2. Meanwhile, in a saucepan, heat 1 Tbsp. clarified butter and add in shallot and cook. Add in brandy and cream. Lower heat and add in mustard and lemon juice. Let sauce slowly reduce. Add in fresh butter and strain sauce through fine sieve. Return sauce to clean pan on stove and keep hot.
3. Cut steak in 1/2-inch thick diagonal slices. Skim fat off pan residue and pour residue into sauce and fold in. Serve spooned over meat slices.
4. This recipe yields 4 servings.
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