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Steak
Sauce |
I make this sauce for pan fried filet steaks. This makes enough
sauce for 2 steaks.
See recipe
for Demiglace or use Williams Sonoma
Veal or Beef Demiglace as a base for this.
Steak Sauce:
1 cube of frozen home made demiglace or teaspoon of commercial demiglace
1 tablespoon Dijon mustard (yellow mustard is good also)
1 tablespoon of Worcestershire
1 tablespoon of bourbon whiskey (optional)
splash of water
2 tablespoons butter
Add a cube of demiglace to the pan after removing the steak to a
plate. Stir and melt to loosen browned bits. Add mustard, Worcestershire,
whiskey and a little water. Whisking all the time, then off heat,
add butter, stirring to emulsify. Pour over steak.
-Kate
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