• Easy
  • Serves 4
  • 85 mins cook

Sliced beef with espagnole sauce

espagnole
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.

Ingredients

Espagnole

  • 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

Steps

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.

Average rating

5 ratings
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