Paleron de boeuf, sauce chateaubriand* recipe served on a plate, by Pekin the Chef
Jul 30 2026
Restaurants›Le Coucou›Paleron De Boeuf, Sauce Chateaubriand* Recipe

Paleron De Boeuf, Sauce Chateaubriand* Recipe

Inspired by Le Coucou
Time45m
Serves4

Paleron de boeuf is a cut of beef known as flat iron steak, celebrated for its rich flavor and tenderness. This dish features a classic sauce chateaubriand, made with shallots, white wine, beef stock, and herbs, enhancing the steak's taste with a savory, aromatic profile. Here's how to create this delightful dinner at home.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Steak

Season the flat iron steak with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

2

Sear the Steak

Once the oil is hot, add the steak to the skillet. Sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from skillet and let rest.

3

Make the Sauce

In the same skillet, add chopped shallots and sauté until translucent. Pour in white wine, scraping the bottom of the skillet to release any browned bits. Allow to simmer for about 5 minutes.

4

Add Stock and Herbs

Add beef stock, thyme, and parsley to the skillet. Let the sauce reduce for another 5-7 minutes until it thickens slightly.

5

Finish the Sauce

Whisk in the butter until melted and combined. Adjust seasoning with salt and pepper to taste.

6

Serve

Slice the rested steak against the grain and serve topped with the Chateaubriand sauce.