A French Restaurant's Steak Sauce. The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid. This is a technique often used in restaurants. Top french-steak-sauce recipes just for you.
Cover and refrigerate to develop the flavors.
Season the steak with salt and lots of black pepper.
Let the steak rest, then thinly slice.
You can cook A French Restaurant's Steak Sauce using 11 ingredients and 16 steps. Here is how you cook that.
Ingredients of A French Restaurant's Steak Sauce
- It's 1 of bottle Red wine (full bodied).
- It's 1 medium of Onion.
- You need 1 small of Carrot.
- Prepare 1 stalk of Celery.
- You need 3 clove of Garlic.
- You need 2 tbsp of Vegetable oil (for sautéing).
- Prepare 20 grams of Honey.
- Prepare 1 tbsp of Tomato paste.
- Prepare 20 grams of Butter.
- Prepare 1 dash of Salt and pepper.
- You need 1 of per person Beef for steaks, side vegetables.
Best steak restaurants to up your paktor game. French Pepper Steak (Steak Au Poivre). Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. The final pan sauce should have a rich consistency and coat the back of a spoon.
A French Restaurant's Steak Sauce step by step
- 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)..
Give these quick and easy homemade steak sauces a try at your next cookout, and you just might find your new summer taste sensation. It's so quick and easy to whip up a flavorful sauce to go with your grilled steak, that you'll wonder why you'd ever reach for the ready-made stuff. French steak chain Le Relais de Venise L'Entrecôte has never disclosed the 'secret recipe' for its Hélène Godillot, who inherited the original restaurant from her father, was unperturbed, saying the The base of this sauce is nothing more than a modified béarnaise, made by whisking egg yolks and. Serve your steak centrepiece with the perfect side dish - choose your favourite from our classic steakhouse sauces, crispy onion rings, chips and vegetable sides. Béarnaise (French for "from Béarn," a province in the Pyrenees mountains) is a sauce made from egg yolks, butter, white wine vinegar, shallots, and Béarnaise is a classic accompaniment to steak frites, and works well with tender cuts like filet mignon or fattier ribeyes.
