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Chateaubriand Butter (beurre chateaubriand)

Chateaubriand butter: white wine reduced with onion, bay leaf and mushroom, then with veal stock, strained and stirred cold together with maître d'hôtel butter and chopped tarragon. Served with grilled meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 349 (falt i det fri)

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About the dish

A classic French compound butter sauce from Erken's chapter on sauces, made on the basis of maître d'hôtel butter (butter stirred with parsley and lemon). Traditionally served with grilled meat, especially chateaubriand.

How to make it

  1. 1

    Reduce the wine

    Put the white wine in a saucepan and set it over the heat. Add the chopped onion, crushed bay leaf and chopped mushrooms, and reduce by half.

  2. 2

    Reduce with stock

    Add the veal stock and again reduce by half.

  3. 3

    Strain

    Press the mixture through a fine sieve or a piece of muslin (cloth).

  4. 4

    Stir together

    Let the mixture get completely cold, then stir it well together with the finished maître d'hôtel butter and the finely chopped tarragon.

Changes from the original

Measures converted to modern units (del. = deciliter); the knife-point measure (knivsodd) is rendered as «pinch». The method has been split into numbered steps and the language modernized.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 349) → 1949 (korrekturlest, s. 385)~29% av teksten endretfjernetlagt til
125 gr. gram maitre d'hotel-smør 2 del. hvitvin 1 knivsod knivsodd knust laurbærblad 1½ 1 1/2 del. kalvebuljong 1 stor knivsod knivsodd finhakket estragon 2 champignons 2 løk. Vinen sættes settes over ilden, tilsættes varmen, tilsettes de hakkede løk, laurbærblad og champignons, indkokes innkokes til det halve; buljongen tilsættes, tilsettes, og det koker igjen ind inn til det halve, presses gjennem fin presse eller et stykke musselin. Naar Når massen er kold, røres den sammen med det færdige ferdige maitre d'hotel-smør og den hakkede estragon.

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Frequently asked questions

What is chateaubriand butter?
It is a cold butter sauce (beurre chateaubriand) made from maître d'hôtel butter stirred together with a reduced mixture of white wine, veal stock, onion, mushroom and bay leaf, plus finely chopped tarragon. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 349.
How do I reduce the mixture correctly?
Set 2 dl white wine over the heat with chopped onion, mushroom and a pinch of crushed bay leaf, and reduce by half. Add 1½ dl veal stock and reduce by half again. Press the mixture through a fine sieve or a piece of muslin.
Why must the reduction be cold before it is mixed with the butter?
Because otherwise the butter melts and separates. The recipe explicitly says the mixture should be cold when it is stirred together with the finished maître d'hôtel butter (125 g) and the chopped tarragon.
What is the butter served with?
As the name suggests, it goes with chateaubriand and other grilled/pan-fried beef – a knob of cold butter is placed on the hot meat at serving. The recipe is figured for 6 servings.

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