Recipe

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.

  • 1 hr 25 mins cooking
  • Serves 4
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Ingredients

Espagnole
  • 2 teaspoon olive oil
  • 900 gram beef sirloin
  • 2 carrots (240g), chopped coarsely
  • 4 shallots (100g), quartered
  • 2 trimmed celery stalks (200g), chopped coarsely
  • 2 teaspoon plain flour
  • 1 tablespoon tomato paste
  • 2 cup (500ml) beef stock
  • 1 cup (250ml) water

Method

Espagnole
  • 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.

Notes

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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