Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, a french restaurant's steak sauce. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Steak SauceCanning Homemade. —Why didn't I use roux?— I used beurre manié instead of making roux. The advantage of beurre maniés is that you can adjust the concentration at any time. Steak and Béarnaise sauce. by mimithorisson.
A French Restaurant's Steak Sauce is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. A French Restaurant's Steak Sauce is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook a french restaurant's steak sauce using 11 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make A French Restaurant's Steak Sauce:
- Get 1 bottle Red wine (full bodied)
- Prepare 1 medium Onion
- Prepare 1 small Carrot
- Make ready 1 stalk Celery
- Get 3 clove Garlic
- Prepare 2 tbsp Vegetable oil (for sautéing)
- Prepare 20 grams Honey
- Make ready 1 tbsp Tomato paste
- Get 20 grams Butter
- Make ready 1 dash Salt and pepper
- Prepare 1 per person Beef for steaks, side vegetables
Every French waiter understands an order for a steak. When you're cooking steak, whip up a sauce to go with it. French Pepper Steak (Steak Au Poivre). Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat.
Steps to make A French Restaurant's Steak Sauce:
- Sauté the vegetables, add the wine and simmer and reduce. Then strain the sauce, simmer to reduce as much sauce as you need when cooking the steak. Taste and adjust the seasoning.
- Cut the vegetables and garlic into about 1 cm dice (take the celery leaves off and reserve for later).
- Put the vegetable oil in a pan and sauté the vegetables until they have browned (this takes about 20 minutes over low-medium heat).
- When the vegetables have browned nicely, add the tomato paste and mix with the vegetables.
- Add the red wine, and simmer to reduce (about 40 minutes at a gentle boil).
- Add the celery leaves here for fragrance.
- When the red wine has reduced to about 1/4 of its original volume, skim off the scum.
- Add the honey.
- Strain the sauce through a sieve, and it's done.
- Brown the steak over medium-high heat on both sides.
- Rest the steak on a rack. When the surface is lukewarm, pan fry the steak again over low-medium heat for about a minute. Rest the meat again on a rack. Repeat this 2-3 times.
- Prepare the side vegetables.
- Sauté them in the same frying pan as the steak. Cook the steak to your desired degree of doneness.
- Take the vegetables out. Put the steak on the rack again. (This will make the meat retain its juices!)
- Spread some oil in a frying pan, and add the completed sauce from Step 9. Bring to a boil, add the butter, salt and pepper. Taste and adjust the seasoning.
- Put the steak and vegetables on a plate, pour the sauce on the front side of the steak and serve (I added some mashed potatoes and watercress).
Pour cream sauce over the top and serve. When you order a steak in a French restaurant it will usually be served with a sauce and maybe a garnish. The actual combination will be indicated by the • Steaks heavily seasoned with strong spices before cooking, usually accompanied by a sauce. Steak au poivre is probably the most common. A glorious combination of fresh peaches, buttery honey sauce topped with cool marscapone cream and toasted almonds.
So that is going to wrap it up for this special food a french restaurant's steak sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
