Chateaubriand with mushroom sauce

Incredibly tasty menu, with sauce suitable not only for meat but also as a fantastic vegetarian side dish.

Preparation time 30 minutes


  • 600 g chateaubriand
  • full hand dried mushrooms
  • 2 tbsp tomato pesto, or your favorite pesto
  • 2 shallot, versnipperd
  • 2 cloves garlic, versnipperd
  • 4 leaves fresh sage, finely chopped
  • 50 g butter
  • salt & pepper


Soak the dried mushrooms for 20 minutes in the water. Strain them after 20 minutes but reserve the liquid. Cut the mushrooms into small pieces.

Cook the tagliatelle al dente in lightly salted water. Set aside.

Heat the butter in the pan and fry the shallot and garlic in it. Then add the sliced mushrooms and fry briefly together. Then add the pesto and finely chopped sage. So that the sauce will not be too dry, add a little water from the mushrooms.

Transfer the meat to taste with salt and pepper and fry in a pan on Mycryo or butter.

Serve on preheated plate separately (second last picture) or mix the sauce first with the sauce and serve with the meat on top (the last picture).

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