Sauce Châteaubriand
The science
Built for the thick châteaubriand cut of tenderloin, this sauce pairs the deep brown base with the bright, anise-like lift of tarragon and the gloss of mounted butter — a brown sauce engineered toward freshness and finesse rather than heaviness. (Note the potential for confusion: "Châteaubriand" names both the cut and the sauce.)
Flavor profile
A reduction of white wine and shallot, demi-glace, tarragon, butter, lemon, and a touch of cayenne.
Culinary uses
The eponymous tenderloin roast and grilled beef.
Reference notes
Parent: Demi-glace. Herb: tarragon (shared with Béarnaise). Cut: châteaubriand (butchery database).