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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, a french restaurant's steak sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. A French Restaurant's Steak Sauce is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook a french restaurant's steak sauce using 11 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make A French Restaurant's Steak Sauce:
  1. Take 1 bottle Red wine (full bodied)
  2. Get 1 medium Onion
  3. Take 1 small Carrot
  4. Take 1 stalk Celery
  5. Get 3 clove Garlic
  6. Make ready 2 tbsp Vegetable oil (for sautéing)
  7. Prepare 20 grams Honey
  8. Make ready 1 tbsp Tomato paste
  9. Prepare 20 grams Butter
  10. Make ready 1 dash Salt and pepper
  11. Prepare 1 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. Add the heavy cream, Worcestershire sauce, green peppercorns and bouillon cube. Add the cognac and porcini powder and let reduce. Steak au poivre (pronounced "oh-PWAHV") is a classic French steak recipe. "Au piove" is French for "peppered," and the dish features a perfectly cooked steak crusted with cracked peppercorns.

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).

Add the cognac and porcini powder and let reduce. Steak au poivre (pronounced "oh-PWAHV") is a classic French steak recipe. "Au piove" is French for "peppered," and the dish features a perfectly cooked steak crusted with cracked peppercorns. It's typically served with a rich, creamy pan sauce flavored with cognac or brandy ladeled on top. The French take their secret sauces seriously. But, alas, recipes cannot be copyrighted so the only protection in legal terms is to keep the recipe as a "trade secret." Two French restaurants claim title to the premier topping for steak-frites, a staple so essential it can make or break a restaurant's fortunes.

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