Quick & Easy

Sliced beef with espagnole sauce

Espagnole sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking.
1H 25M





1.Preheat oven to moderately hot (200°C/180°C fan-forced).
2.Heat oil in large flameproof casserole dish; cook beef, uncovered, over high heat until browned. Place dish in oven; roast, uncovered, about 45 minutes or until beef is cooked as desired.
3.Remove beef from dish; cover to keep warm. Place dish with pan juices over high heat, add carrot, shallot and celery; cook, uncovered, stirring occasionally, about 10 minutes or until vegetables are well-browned. Add flour; cook, stirring, about 4 minutes or until mixture is dark brown. Add paste, stock and the water; bring to a boil. Boil, uncovered, about 10 minutes or until sauce thickens.
4.Strain sauce, discard vegetables. Slice beef; serve with espagnole.

If using purchased stock, make sure sauce does not overly reduce or it will become bitter and salty. Espagnole sauce suits game and red meat best.


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