1. Black pepper juice: 1. The simplest way to make black pepper juice: add the previously mentioned cream sauce to a small amount of boiling water (dissolve the butter, add an appropriate amount of flour and water and mix thoroughly), chicken essence, black peppercorns, and beef powder.
Just make it into a paste.
?2. The more complicated method is: (1) Add oil, minced onions, stir-fry until fragrant; (2) Add light soy sauce, beef juice, sugar, salt, Shao wine (red wine is best), black pepper, and tomatoes.
juice, mushroom pellets.
If it is too dry, you can add a little boiling water; (3) Thicken the soup just enough, stir it while pouring, and enough is enough.
2. Brown Steak Sauce (Sauce Espanole) Ingredients: 50ml flour, 115ml onion (half a small), 50ml carrot (1 small root), 55ml celery (1 root), 750ml brown beef bone stock, one spoonful of tomato paste (15ml
), seasoning (chop fresh thyme and basil and wrap them in gauze) Method: 1) Cut onions, carrots and celery into small dices; 2) Heat the oil in the pan, add the diced onions and stir-fry over high heat for 2 minutes
Add carrots and celery to the left and right and continue to stir-fry over high heat for 2 minutes; 3) Add tomato paste, stir evenly, then add flour, turn down the heat and stir-fry with a spoon until the flour turns golden red; 4) Slowly add beef bone broth
, first bring to a boil over high heat, then turn to low heat and simmer for about 2 hours, stirring with a spoon from time to time.
Strain the simmered juice.
When making steak dipping sauce, you can add salt and other seasonings and pour it on the steak.
3. Ingredients for pan-fried steak sauce: 350g beef stock, 15g butter, 30g wine (preferably white wine), preferably French mustard, if not available, use domestic mustard juice
OK) 10g, lemon juice 15g, 2 red onions, 3 cloves garlic, 3g thyme, 4g rosemary, 2 bay leaves
, honey, black pepper (preferably freshly crushed) 8g.
Method: Chop the shallots and garlic and set aside. Melt the butter in a pan. Saute the shallots, garlic, black pepper, bay, thyme and rosemary until fragrant. Add the wine, then reduce the heat and cook until almost dry. Pour in the beef stock.
Continue to boil, add mustard and honey, until the juice thickens, pour in some lemon juice and it's ready.
4. Red wine sauce ingredients: 500g beef stock, 5g olive oil, 30g butter, 100g red wine, 15g shallots, 5g Basil, 25g flour, 5g black pepper.
Method: Chop shallots and nine-layer pagoda, saute the shallots with olive oil until fragrant, add red wine and cook for 40 seconds, then add beef stock, turn to high heat, stir while cooking, turn to low heat after boiling, and add black pepper.
Add the melted butter to the flour (preferably sifted flour) and mix well, then slowly add it to the soup stock, cook the juice to concentrate, and finally sprinkle with the nine-layer pagoda crumbs.
5. Butter and onion sauce ingredients: 100g beef stock, 30g cream, 30g red wine, half an onion, appropriate amount of salt and black pepper.
Method: Chop onions, fry in butter until dark, add stock and red wine, salt and black pepper, cook and concentrate the juice!
This one is simpler, but the taste is much different.
Imagine that when your house is renovated, you may be able to experiment in a clean kitchen.
6. Pan-fried filet mignon sauce ingredients: 350cc beef stock, 1 tsp wine 30cc, French mustard 3/2 tsp Mexican chili sauce 1 tsp lemon juice 15cc, 1 slice bacon, 2 shallots, 2 garlic cloves, 3 thyme 1/5
1/4 tsp rosemary 1/4 tsp bay leaf 2 honey 3/2 tsp black pepper coarse powder 1/2 tbsp Hungarian paprika A pinch of preparation method: (1) Chop bacon, shallots and garlic and set aside.
(2) Fry minced bacon in a pan with butter, add minced shallots, minced garlic, black pepper powder, bay leaves, thyme and rosemary and saute until fragrant.
(3) Add wine, reduce heat and cook until almost concentrated and dry, then pour in broth and continue to boil. Add French mustard, honey, Hungarian red pepper powder and Mexican chili sauce, cook until thick and serve as sauce.
?7. Red wine filet mignon sauce Ingredients: Beef stock 500cc, olive oil, a small amount of cream, 2 tablespoons red wine, 100cc, minced shallots, 1 tablespoon flour, 2 tablespoons black pepper, appropriate amount of preparation method: add oil to the pan and saute the minced shallots until fragrant.
Add red wine and cook for 40 seconds, then add beef stock, cook over high heat while stirring, turn to low heat after boiling, add black pepper powder, heat the butter, mix well with flour, slowly pour in beef stock and cook until thickened
Thick and serve as a sauce.