Recipe for Chateaubriand Sauce in the Style of Laurent Mariotte

Preparation of the ingredients: Peel and chop the shallots. Place them in a saucepan with the white wine, thyme, and bay leaf. Bring to a boil and let reduce by half. Then add the veal stock and let it reduce again by half until a syrupy consistency is achieved.

Cooking the sirloin steaks Heat a pan with a drizzle of sunflower oil. Season the sirloin steaks and grill them for 3 minutes on each side. Halfway through cooking, turn the steaks 90° to mark them. Once cooked, remove them from the pan and place them on a turned-over plate to keep warm.

Preparation of the sauce: Strain the sauce through a sieve into another small saucepan. Add the butter and emulsify the sauce. Adjust the seasoning to your taste. Finely chop the parsley and tarragon, then incorporate them into the sauce.

Serve the steak portions with the sauce on the side. For an extra touch of character, you can add a tablespoon of mustard to the sauce before serving.