In most fine dining restaurants, the Escoffier Brigade system dictates job responsibilities, but the system is modified to suit staffing needs that are related to customer flow volume
Since most of the cuisine of Le Cordon Bleu is based on Escoffier’s recipes, the Le Cordon Bleu Sauce Robert is made with white wine, shallots, dijon mustard and the mother sauce is espagnole
While the steaks are cooking, prepare the sauce. TO PREPARE STEAKS. TO PREPARE SAUCE. Place the steaks in the center of warm serving plates and spoon the sauce over and around the filets
There is the Hamburg steak in Germany, which is the precursor to the American hamburger, sans bun, and was even considered by Escoffier to be haute cuisine
In fact, the Tatars have nothing to do with the sauce or raw beef steaks. Tartar sauce (in the UK, New Zealand and Australia, tartare sauce) is a mayonnaise or aioli-based sauce, typically of a rough consistency
Once the cooked steak is removed from the pan, a quick sauce containing minced shallot or onion, sometimes a few mushrooms, Worcestershire sauce, Dijon mustard, demi-glace or beef stock, cognac and black pepper is prepared in the "fond" ("the drippings")
The first time I made this sauce, it actually wasn't for steak, it was for a pork tenderloin. One of the first real sauces that I learned how to make was a red wine reduction
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Venison Medallions Steak DianeSunday night saw just the Foodie Husband and myself home for dinner as the Foodie Daughter had gone up to Indianapolis (or Indy) to visit our son, his wife, and our grandson
Experiment with your own variation and use a dab on the next steak, side dish or morning muffin. Compound butters are used to enhance the flavor in various dishes, much like you would use a sauce to do the same
