Mustard/Butter based steak sauce

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Mustard/Butter based steak sauce

Postby MLawton » Thu Mar 30, 2006 3:34 pm

I'm searching for clues on a mustard and butter-based steak sauce I used to love when I lived in Paris. It was served at a restaurant in the 8th, as I recall, and was the only item on their menu. Steak Frites with this sauce. It certainly consisted of Dijon Mustard and butter and possibly very finely minced shallots...maybe Brandy but it certainly didn't taste of it...but everything I've tried to make either isn't mustardy enough or the wrong consistency.

Any thoughts?

Mike
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Re: Mustard/Butter based steak sauce

Postby Jenise » Thu Mar 30, 2006 4:47 pm

MLawton wrote:I'm searching for clues on a mustard and butter-based steak sauce I used to love when I lived in Paris. It was served at a restaurant in the 8th, as I recall, and was the only item on their menu. Steak Frites with this sauce. It certainly consisted of Dijon Mustard and butter and possibly very finely minced shallots...maybe Brandy but it certainly didn't taste of it...but everything I've tried to make either isn't mustardy enough or the wrong consistency.

Any thoughts?

Mike


Mike, good to see you here. Was the sauce made in the same pan the steak had cooked in?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Here's a mustard/butter based steak sauce

Postby Bill Spencer » Thu Mar 30, 2006 5:14 pm

MLawton wrote:I'm searching for clues on a mustard and butter-based steak sauce ... Any thoughts?

Mike


%^)

Mash 1/2 stick (1/4 cup) softened unsalted butter with 1/4 cup Dijon mustard ... add 1 tablespoon finely chopped/minced shallots ... add 1/2 teaspoon freshly ground black pepper ... stir together to make a smooth, thick paste ... add a generous dollop of the paste over each steak just removed from the grill ... makes 1/2 cup ...

I'm a salted butter man myself and would either cut the pepper out entirely or at least back to 1/8 to 1/4 teaspoon ...

Close maybe ?

Clink !

%^)
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Re: Mustard/Butter based steak sauce

Postby Cynthia Wenslow » Thu Mar 30, 2006 9:17 pm

Wow, dunno if that's close to Mike's original request, but it sure sounds great, Bill. I think I just figured out what I'm doing for dinner. Thanks!
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Re: Mustard/Butter based steak sauce

Postby Paul Winalski » Wed Apr 12, 2006 11:04 pm

An English friend of mine simply mixes Coleman dried mustard 1:1 with water and serves a dab of it on the side with steak or roast beef. Tastes real good, and as an added bonus it will cure you of any nasal congestion you might have. :)

-Paul W.
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Re: Mustard/Butter based steak sauce

Postby Peter Hertzmann » Mon Apr 17, 2006 5:06 pm

MLawton wrote:I'm searching for clues on a mustard and butter-based steak sauce I used to love when I lived in Paris.

I think you’re searching for a preparation that’s normally described as <i>à l’échalote</i>. Here’s recipe for bavette à l’échalote that may fulfill your needs.
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Sauce Diable?

Postby Larry Greenly » Mon Apr 17, 2006 10:18 pm

MLawton wrote:It certainly consisted of Dijon Mustard and butter and possibly very finely minced shallots...maybe Brandy


Maybe it's Sauce Diable. Easy to make if you have some demi-glace on hand.


SAUCE DIABLE

2 Tbs white wine
2 Tbs white wine vinegar
1 Tbs finely chopped shallots
1-1/4 cups demi-glace
2 tsp tomato paste
pinch of cayenne pepper
2 tsp Worcestershire suace
a little chopped canned pimento (opt.)
2 Tbs butter

Wine, vinegar, shallots in saucepan, cook gently to soften shallots.
Reduce to 3 Tbs.
Stir in demi-glace, tomato paste, cayenne, Worcestershire.
Cook 2 min.
Remove pan from heat.
Stir in pimento if using.
Stir in butter in small pieces.

DEMI-GLACE

1/3 cup chopped lean bacon
1/4 cup butter
1 small onion, chopped
1 small carrot, finely diced
1 shallot sliced
1/2 cup flour
2-1/2 cups good brown stock
4 mushrooms
Bouquet garni
1 Tbs tomato paste
1 Tbs sherry (opt)
s&p

Saute bacon in butter.
Add prepared vegetables, fry gently w/o browning for 3-5 min.
Stir in flour, cook slowly so flour gradually browns and becomes russet color. (Can take up to 30 min. Stir occ. Take care not to scorch the roux.)
Gradually stir in stock.
Add mushrooms and bouquet garni.
Bring to boil, stirring.
Skim foam.
Simmer gently for 30 min.
Add tomato paste, sherry, and seasoning.
Simmer for a further 10-15 min.

20 minutes before end of cooking time, add abt 2/3 cup extra strong stock and continue to cook to desired consistency.

Add a TBS of Madeira or sherry at the end, if desired.
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Re: Sauce Diable?

Postby Bill Spohn » Tue Apr 18, 2006 12:26 am

My stand-by:

saute chopped shallots in a bit of butter.

add a few tablespoons of chopped capers, a couple of tbs. of Dijon mustard, cook a minute or two, add some brandy and flame, add some whipping cream and reduce.

There ain't no finer steak sauce (according to my wife, who writes down the ones that really strike her fancy, lest she be suddenly deprived of my services by a car accident or jealous husband).
Last edited by Bill Spohn on Mon May 01, 2006 5:07 pm, edited 1 time in total.
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Re: Mustard/Butter based steak sauce

Postby Howie Hart » Tue Apr 18, 2006 11:44 am

Paul Winalski wrote:An English friend of mine simply mixes Coleman dried mustard 1:1 with water and serves a dab of it on the side with steak or roast beef. Tastes real good, and as an added bonus it will cure you of any nasal congestion you might have. :)

-Paul W.

I do the same thing, only with beer instead of water. Great on hot dogs too! My mother got this tip from a neighbor back in the '50s.
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Re: Mustard/Butter based steak sauce

Postby Howard » Fri Apr 21, 2006 5:01 pm

PETER!!
Glad to "see" you again. I'm still a frequent fan of your site.
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Re: Mustard/Butter based steak sauce

Postby MLawton » Mon May 01, 2006 5:04 pm

All the other sauces sound (and look) great, but the one I was looking for was the simplest...Thanks, Bill Spencer. That was the one. Right down to the seperation as it cooled....

Good stuff.

Mike
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Just curious ...

Postby Bill Spencer » Mon May 01, 2006 6:18 pm

%^)

Hey Mike !

How did you handle the butter and black pepper ? Unsalted or salted butter ? Did you go ahead with the 1/2 teaspoon of pepper or did you decide to cut it back a bit and, if so, how much did you use ?

Clink !

%^)
"If there are no dogs in heaven, then when I die I want to go where they went !" - Anonymous

Napa is for auto parts, Paso is for wine !

Bill Spencer (Arizona Wine Lover)

Lemon Recipes - http://www.associatedcitrus.com/recipes.html
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