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.
One of my favorites food recipes. This time, I am going to make it a little bit unique. Homemade Steak Sauce, Sweet And Spicy Homemade Steak Sauce, Creamy Steak Sauce Mayonnaise. You can have A French Restaurant's Steak Sauce using 11 ingredients and 16 steps. Here is how you achieve it.
Ingredients of A French Restaurant's Steak Sauce
- Prepare 1 of bottle Red wine (full bodied).
- Prepare 1 medium of Onion.
- Prepare 1 small of Carrot.
- It's 1 stalk of Celery.
- Prepare 3 clove of Garlic.
- It's 2 tbsp of Vegetable oil (for sautéing).
- You need 20 grams of Honey.
- Prepare 1 tbsp of Tomato paste.
- It's 20 grams of Butter.
- Prepare 1 dash of Salt and pepper.
- You need 1 of per person Beef for steaks, side vegetables.
This sauce has well earned its title. It makes all the difference in the steak, even the french fries, and it can turn an ordinary steak and fries into a gourmet meal. Bordelaise sauce is a classic French sauce that uses red wine from the Bordeaux region in Southwest France. 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.
A French Restaurant's Steak Sauce instructions
- 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)..
This tangy and savory red-wine sauce is also a great accompaniment to roasted potatoes. When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. People literally line up out the door every night to get in--and this is why. 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.
