Simple Way to Prepare Ultimate A French Restaurant's Steak Sauce

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.

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. This tangy and savory red-wine sauce is also a great accompaniment to roasted potatoes. Be sure to have your ANNOTATIONS turned ON in order to see the ingredients and other printed directions.

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, a french restaurant's steak sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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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.

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

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. 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 red wine sauce. Beef tenderloin is one of the most expensive pieces of beef, but for a good reason.

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)..

Description: A contemporary restaurant with classic genes, Baltaire is where to enjoy lunch in the sun & dinner under the stars. It's the perfect place for cocktails & conversation or an intimate dinner any night of the week. With Executive Chef Travis Strickland leading our kitchen & a beverage program with an eclectic wine list, signature cocktails & an extensive rare spirits selection. This restaurant is arguably one of my favorites in the city. That being said, this steak is cooked to perfection and what really makes entrecôte so special is the sauce that they serve with the steak.

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