A French Restaurant's Steak Sauce
A French Restaurant's Steak Sauce

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, a french restaurant's steak sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

—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. This Robertson Quay steak restaurant dishes up excellent value-for-money steak & frites, in a charming riverside setting.

A French Restaurant's Steak Sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. A French Restaurant's Steak Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have 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:
  1. Take 1 bottle Red wine (full bodied)
  2. Prepare 1 medium Onion
  3. Prepare 1 small Carrot
  4. Make ready 1 stalk Celery
  5. Take 3 clove Garlic
  6. Get 2 tbsp Vegetable oil (for sautéing)
  7. Take 20 grams Honey
  8. Get 1 tbsp Tomato paste
  9. Make ready 20 grams Butter
  10. Prepare 1 dash Salt and pepper
  11. Get 1 per person Beef for steaks, side vegetables

Steak au poivre is probably the most common. For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors. Season the steak with salt and lots of black pepper.

Instructions to make A French Restaurant's Steak Sauce:
  1. 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.
  2. Cut the vegetables and garlic into about 1 cm dice (take the celery leaves off and reserve for later).
  3. Put the vegetable oil in a pan and sauté the vegetables until they have browned (this takes about 20 minutes over low-medium heat).
  4. When the vegetables have browned nicely, add the tomato paste and mix with the vegetables.
  5. Add the red wine, and simmer to reduce (about 40 minutes at a gentle boil).
  6. Add the celery leaves here for fragrance.
  7. When the red wine has reduced to about 1/4 of its original volume, skim off the scum.
  8. Add the honey.
  9. Strain the sauce through a sieve, and it's done.
  10. Brown the steak over medium-high heat on both sides.
  11. 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.
  12. Prepare the side vegetables.
  13. Sauté them in the same frying pan as the steak. Cook the steak to your desired degree of doneness.
  14. Take the vegetables out. Put the steak on the rack again. (This will make the meat retain its juices!)
  15. 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.
  16. 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).

Let the steak rest, then thinly slice. 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. It's also delicious with eggs, fish, or. Best steak restaurants to up your paktor game. These steak restaurants tick off all the boxes in the list, though pricey, is definitely worth it if you're out to impress.

So that is going to wrap it up for this exceptional food a french restaurant's steak sauce recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!