A French Restaurant's Steak Sauce. A French Restaurant's Steak Sauce cookpad.japan. This is a recipe that was taught to me by a professional chef. I have a video of how to fry a steak.
The Best French Steak Sauce Recipes on Yummly Homemade Steak Sauce, Sweet And Spicy Homemade Steak Sauce, Creamy Steak Sauce Mayonnaise. Bordelaise sauce is a classic French sauce that uses red wine from the Bordeaux region in Southwest France.
Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, a french restaurant's steak sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
A French Restaurant's Steak Sauce cookpad.japan. This is a recipe that was taught to me by a professional chef. I have a video of how to fry a steak.
A French Restaurant's Steak Sauce is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. A French Restaurant's Steak Sauce is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook a french restaurant's steak sauce using 11 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make A French Restaurant's Steak Sauce:
- {Take 1 of bottle Red wine (full bodied).
- {Take 1 medium of Onion.
- {Prepare 1 small of Carrot.
- {Prepare 1 stalk of Celery.
- {Take 3 clove of Garlic.
- {Make ready 2 tbsp of Vegetable oil (for sautéing).
- {Make ready 20 grams of Honey.
- {Take 1 tbsp of Tomato paste.
- {Prepare 20 grams of Butter.
- {Take 1 dash of Salt and pepper.
- {Prepare 1 of per person Beef for steaks, side vegetables.
It's rich and flavorful, so it takes just a small drizzle of Bordelaise sauce to perk up a simple grilled steak or slow-roasted beef. This tangy and savory red-wine sauce is also a great accompaniment to roasted potatoes. Le Relais de Venise L'Entrecôte has never disclosed the ingredients of its sauce. N othing gets a foodie salivating quite like a "secret recipe", and the debate over the ingredients in the.
Instructions 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)..
The French variation of a tomato sauce, sauce tomat is prepared by combining rendered pork fat from salt pork belly with a blend of carrots, onions, and tomatoes, a roux and veal (or alternative meat) stock, simmered in a medium-heat oven for two hours. It's kind of reminiscent of that mysterious green steak sauce that they have at that famous French steak frites chain Le Relais de L'Entrecote. Theirs is more of a butter based green sauce, but I swear there's a hint of curry in it? The final pan sauce should have a rich consistency and coat the back of a spoon. Pour cream sauce over the top and serve.
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