A French Restaurant's Steak Sauce

A French Restaurant's Steak Sauce

This is a steak sauce that is made by simmering red wine and vegetables together for several hours. I learned it from a chef who specializes in French cuisine It's a delicious restaurant-style sauce.

Ingredients: about 4 to 6 servings

Red wine (full bodied)
1 bottle
1 medium (about 150 g)
1 small (about 100 g)
1 stalk (about 100 g)
3 cloves
Vegetable oil (for sautéing)
about 2 tablespoons
20 g
Tomato paste
1 tablespoon
20 g
Salt and pepper
a small amount
Beef for steaks, side vegetables
per person


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).

Story Behind this Recipe

This is a recipe that was taught to me by a professional chef.