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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, a french restaurant's steak sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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. This sauce has well earned its title.

A French Restaurant's Steak Sauce is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. A French Restaurant's Steak Sauce is something which I’ve loved my entire life.

To get started 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 cook that.

The ingredients needed to make A French Restaurant's Steak Sauce:
  1. Take bottle Red wine (full bodied)
  2. Prepare Onion
  3. Take Carrot
  4. Take Celery
  5. Make ready Garlic
  6. Get Vegetable oil (for sautéing)
  7. Make ready Honey
  8. Take Tomato paste
  9. Take 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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