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

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, a french restaurant's steak sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

A French Restaurant's Steak Sauce is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. A French Restaurant's Steak Sauce is something which I’ve loved my whole life.

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. This sauce has well earned its title.

To begin with this particular recipe, we have to 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:
  1. Make ready bottle Red wine (full bodied)
  2. Make ready Onion
  3. Prepare Carrot
  4. Get Celery
  5. Take Garlic
  6. Prepare Vegetable oil (for sautéing)
  7. Take Honey
  8. Prepare Tomato paste
  9. Prepare Butter
  10. Prepare Salt and pepper
  11. Get per person Beef for steaks, side vegetables

N othing gets a foodie salivating quite like a "secret recipe", and the debate over the ingredients in the. Be sure to have your ANNOTATIONS turned ON in order to see the ingredients and other printed directions. Steak au Poivre / Modern French restaurant recipe wit. 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.

Steps 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).

Steak au Poivre / Modern French restaurant recipe wit. 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. The meaning of the French term chateaubriand can be confusing. Depending on whom you ask, it can either refer to a cut of steak or the method of roasting a beef tenderloin. Despite this confusion, rest assured that when you order a chateaubriand from a French restaurant menu, you will receive a beautiful center-cut piece of beef tenderloin (usually enough to serve two), along with a classic.

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