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.
- 2 tsp olive oil
- 900 g beef sirloin
- 2 carrots (240g), chopped coarsely
- 4 shallots (100g), quartered
- 2 trimmed celery stalks (200g), chopped coarsely
- 2 tsp plain flour
- 1 tbsp tomato paste
- 2 cups (500ml) beef stock
- 1 cup (250ml) water
- Preheat oven to moderately hot (200°C/180°C fan-forced).
- 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.
- 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.
- Strain sauce, discard vegetables. Slice beef; serve with espagnole.