Nice piece of steak with the perfect sage cream sauce made from homemade stock
Bunch of saga
1 large onion
1 medium carrot
100 grams celeriac
1 tablespoon tomato paste
5 tablespoons white wine
1 dl cream
200 ml beef stock (glass jar)
cube of beef stock
Pepper and salt
4 pieces of nice steak
Cut the onion, carrot, celeriac into coarse pieces. Heat olive oil in a pan and fry the vegetables for a few minutes. Roughly chop the saga and add. Add the tomato puree and fry for a while. The reason for this is that tomato puree is a bit sour by itself, by ‘baking’ it in olive oil or butter it becomes less sour and your sauce or soup will taste better.
Deglaze with white wine, add the beef stock and add just enough water to just cover the vegetables and bring to the boil. If you want to take the time to let the flavors absorb, leave it in the fridge overnight, but this is not necessary. You can also let the sauce rest for an hour.
Strain the sauce and discard the vegetables. Add the cream and bring to the boil again. Season with salt, pepper and beef stock (powder or cube). Thicken the sauce with cornflour or potato starch and stir the sauce smooth with a whisk. Cut extra sage into small pieces and add it for color.
Remove the steaks from the fridge 15 minutes in advance and let them come to room temperature. Heat butter in a frying pan and wait until it stops fizzing. Carefully place the steaks in the pan and sear both sides, the more juice will remain in your steak, the more tender it will be! In general, times are always given when a steak has reached the desired doneness. Not all steaks are of the same thickness, of course. Did you know that you can feel with your fingers whether your steak is rare – medium or well done? The more the meat ‘springs back’, the rawer it will be. Try it before you put the steak in the pan. When the steak is done, place it on a clean plate and cover with aluminum foil (glossy side down) and let it rest for another 5 minutes.
Tip: this delicious sage cream sauce can be served with many types of meat. Replace the beef stock and stock with veal stock and it goes perfectly with veal.
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