• Easy
  • Serves 4
  • 85 mins cook

Sliced beef with espagnole sauce

Triple tested. For your success every time.

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



  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.
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