TASTY
BEEF RECIPE DISHES
SAUCES FOR BEEF
AND STEAK RECIPES
Bearnaise
Sauce
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DEVILLED
WINE SAUCE
Pan-fry
steaks and remove from pan.
Add
60 g (2 oz.) butter to pan, add 3 tablespoons Worcestershire sauce and 3
tablespoons red or white wine.
Stir
until the sauce boils and boil until the sauce is reduced by half.
Remove
from heat, add 4 tablespoons cream and season with salt and pepper.
MUSHROOM
SAUCE
Heat
30 g (1 oz.) butter and 2 teaspoons oil in pan.
Add
4 finely chopped shallots or spring onions and 125 g (4 oz.) sliced mushrooms
and sauté slowly for 5 minutes.
Stir
in 1-tablespoon tomato paste, 2 teaspoons flour, 1 crumbled chicken stock cube
and gradually add 1-cup water.
Stir
until sauce boils and thickens.
Season
with salt and pepper, boil 2 minutes then reduce heat and simmer very slowly
for 15 minutes or, until sauce is rich dark color.
Stir
in 1 tablespoon chopped parsley.
BEARNAISE
SAUCE
Boil
4 tablespoons tarragon vinegar, 6 peppercorns, 2 chopped shallots or spring
onions and 1 bay leaf together until the liquid is reduced to 2 tablespoons
and strain, reserve liquid.
Beat
3 egg-yolks lightly in top of double boiler and stir in cooled, strained
liquid.
Gradually
beat in 125 g (4 oz.) cooled, melted butter; stir continuously over simmering
water until thickened then remove from heat and season with salt and pepper.
BERCY
SAUCE
Combine
1/2-cup finely chopped shallots or spring onions and 2 cups dry white wine,
simmer until liquid is reduced to about 1 cup.
Remove
from heat and stir in 90 g (3 oz.) butter, 1 tablespoon lemon juice and 2
tablespoons finely-chopped parsley and reheat without boiling.
Season
with salt and pepper.
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