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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, a french restaurant's steak sauce. One of my favorites. For mine, I will 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 in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. A French Restaurant's Steak Sauce is something that I have loved my whole life. They’re fine and they look wonderful.

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 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. Prepare 1 bottle Red wine (full bodied)
  2. Take 1 medium Onion
  3. Take 1 small Carrot
  4. Make ready 1 stalk Celery
  5. Take 3 clove Garlic
  6. Get 2 tbsp Vegetable oil (for sautéing)
  7. Prepare 20 grams Honey
  8. Take 1 tbsp Tomato paste
  9. Make ready 20 grams Butter
  10. Take 1 dash Salt and pepper
  11. Make ready 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.

So that’s going to wrap this up with this special food a french restaurant's steak sauce recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!