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Slightly OT - "Classic Cliff Sauce"?

SoCalWJS
SoCalWJS Posts: 407
edited November -0001 in EggHead Forum
I am cooking a Chateaubriand (reverse sear) tonight for dinner. I am trying to recreate the Chateaubriand that they serve at the Metropolitan Grill in Seattle. They carve it tableside with a sauce that they make called "Classic Cliff Sauce". They make it on top of the roast before they begin carving. I know it starts with powdered dry mustard, and believe it has Tiger Sauce as an ingredient. Other possibilities are crushed garlic, worcestershire, wine, olive oil. I can't seem to remember the exact ingredients (there's usually several glasses of wine on board by the time this comes around. I vow to write it down, but never sem to have a pen handy)

A Google search revealed nothing.

Any ideas? Ring any bells?
South SLO County
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Seek and you sometimes get lucky. Don't forget to post pics.

    http://www.elgaucho.com/elgaucho/recipes/chateaubriand.pdf
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  • SoCalWJS
    SoCalWJS Posts: 407
    Sounds pretty close! Thank you Sir!

    Should be at least a good starting point.
    South SLO County
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  • Richard Fl
    Richard Fl Posts: 8,297
    Maybe if you use Tiger Sauce in place of the Worcestershire sauce, things will get better OR drink more wine.
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  • SoCalWJS
    SoCalWJS Posts: 407
    Got a couple of bottles of Sterling lined up, so good to go on that score. :cheer:

    I've got enough time that I'm going to do a practice batch in advance, see how it tastes, then modify as needed.
    South SLO County
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  • Richard Fl
    Richard Fl Posts: 8,297
    Let us know the final sauce recipe.
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  • SoCalWJS
    SoCalWJS Posts: 407
    Will do.

    First attempt was pretty bad. I don't have Coleman's, so I substituted with Durkee's dry Mustard that I have on hand. Tried with both Worcestershire and Tiger Sauce.

    Something is definitely not right.

    Back to the drawing board....
    South SLO County
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  • Richard Fl
    Richard Fl Posts: 8,297
    Never having tasted it,I have no clue what is missing. Would chinese hot mustard help?
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  • BobS
    BobS Posts: 2,485
    It is going to be while before I cook a Chateaubriand, but that sounds good with the full beefy flavor of a flatiron steak!

    I think I might make it like a pan sauce with some sauteed shallots.
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  • SoCalWJS
    SoCalWJS Posts: 407
    Nevermind - I've got to get this ?Tsp=?Tbs=?Oz thing down - I was way off on my first attempt when I thought I knew how many Tbs = Oz.

    The recipe is very close - will need minor tweeks only. Probably different when I actually mix the butter & mustard together, smear it over a cooked roast, and use some drippings as opposed to just Aus Jus and melted butter.

    Thanks again for finding the original link/recipe!
    South SLO County
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  • Richard Fl
    Richard Fl Posts: 8,297
    This might help.

    How to, Weights & Measurements, U.S. Standard

    LIQUID CAPACITY:
    1 gill = 7.219 cu.in. = 0.1183 liter gills = 1 pt = 28.875 cu.in. = 0.4732 liter pts. = 1 qt = 57.750 cu.in. = 0.9463 liter qts. = 1 gal = 231.000 cu.in. = 3.7853 liter gals. = 1 brl liquid = 119.24 liter gals. = 1 brl petroleum = 158.98 liter
    COMMON KITCHEN CONVERSIONS
    DRY CAPACITY:
    1 pt = 33.6 cu.in. = 0.5506 liter pt = 1 qt = 67.2 cu.in. = 1.1012 liter qts = 1 peck = 537.6 cu.in. = 8.8096 liter pk = 1 bush = 2150.4 cu.in. = 35.2383 liter barrel = 7056 cu.in. = 115.62 liter
    COUNTING
    1 dozen = 12 units dozen = 1 gross = 144 units gr. = 1 great gross = 1728 units
    CAPACITIES
    1 teaspoon = 1/3 tablespoon = 1/6 fl.oz. teaspoons = 1 tablespoon = 1/2 fl.oz. tablespoons = 1 cup = 8 fl.oz. cups = 1 pint = 16 fl.oz. pints = 1 quart = 32 fl.oz. quarts = 1 gallon = 128 fl.oz.
    AVOIRDUPOIS WEIGHT
    1 grain = 0.0648 gm. grains = 1 dram = 1.7718 gm. dr. = 1 ounce = 28.3495 gm. oz. = 1 pound = 453.5924 gm. lbs. = 1 hundredweight = 45.3592 kg. ,000 lb. = 1 short ton = 907.18 kg.
    LADLES ICE CREAM SCOOPS
    1 Size Equivalent Scoop # Scoops Equivalent per Gallon oz. 1/8 cup No.6 2/3 cup 24 oz. 1/4 cup No.8 1/2 cup 32 oz. 1/2 cup No.10 3/8 cup 40 oz. 3/4 cup No.12 1/3 cup 48 oz. 1 cup No.16 1/4 cup 64 No.20 3 1/5 TBSP. 80 No.24 2 2/3 TBSP. 96 No.30 2 1/5 TBSP. 120 No.40 1 1/2 TBSP. 160 No.60 1 TBSP. 240 No.100 Scant 2 tsp. 400
    2 * Ice Cream Scoop, or Dipper, size is determined by portions per quart. i.e. No.6 = 6 portions per quart.
    CONTENTS OF STANDARD CANS:
    1 Can Number Weight Volume -11 oz. 1 1/4 cups oz. 1 3/4 cups lb. 2 cups Tall 1 lb. 2 cups lb. 3 fl.oz. 2 1/2 cups /2 1 lb. 13 fl.oz. 3 1/2 cups qt. 13 fl.oz. 3 1/2 cups lbs. 5 3/4 cups lbs 8 fl.oz. 13 cups
    BASIC LIQUID EQUIVALENTS:
    1 dash = 1/8 teaspoon teaspoons = 1 tablespoon tablespoons = 1/4 cup /3 tablespoons = 1/3 cup tablespoons = 1/2 cup /3 tablespoons = 2/3 cup tablespoons = 3/4 cup tablespoons = 7/8 cup tablespoons = 1 cup cup = 1/2 pint (8fl oz) cups = 1 pint (16fl oz) pints = 1 qt (32fl oz) qt = 1 gallon (128 fl oz) oz = 1 pound (dry weight)


    Servings: 1

    Recipe Type
    Help

    Recipe Source
    Source: BBQ List, Unknown
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  • SoCalWJS
    SoCalWJS Posts: 407
    :blush:
    When I look it up, I'm OK
    When I try to rely on what I think I know .........
    South SLO County
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    I do a Chateaubriand with a venison loin, which has always been a BIG hit.
    However, the sauce I do (which I'm told is the classic Chateaubriand) is different than the "Classic Cliff Sauce" talked about here.
    My question is, even though different and used in this preparation: Where and / or how did the name "Cliff Sauce" originate?
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