Chateaubriand Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of truffles, redcurrant jelly and red wine in a poivrade sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Chateaubriand Sauce.
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This is a classic recipe for a Victorian version of Chateaubriand Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 77.—CHATEAUBRIAND SAUCE.
Half a pint of poivrade, No. 19, four truffles chopped fine, two ounces of red-currant jelly, and a glass of red wine: boil together for five minutes.
Combine the poivrade sauce, truffles, redcurrant jelly and red wine in a pan. Heat gently, until the redcurrant jelly melts, then bring to a boil and cook for 5 minutes. Serve hot.
