|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This popular sauce is frequently used to top off steaks and roasts for an extra kick of flavor. Give this recipe a try next time you grill up some beef. You'll be presently surprised at just how delicious it is.
- 1 10-ounce can beef consomme
- 1/4 cup/60 milliliters flour
- 1/4 cup/60 milliliters butter
- 1 tablespoon garlic (minced)
- 1 tablespoon shallot (minced)
- 1 tablespoon steak sauce
- 2 teaspoons dry mustard
- 1/2 teaspoon black pepper
Melt butter in a saucepan. Cook shallots over medium-low heat for 3 minutes until they look translucent. Add garlic to the pan and cook for 15 seconds, just enough to release its aroma. Add flour and pepper, making a rue. Continue cooking for about 1 minute.
In a separate bowl combine dry mustard, steak sauce, beef consommé and pour gradually into the saucepan with flour mixture. Make sure to use a wire whisk to keep clumps at bay. Bring mixture to a good simmer, stirring until well mixed and well thickened. The sauce should be able to coat the back of a spoon.
Remove from heat, let cool for 5 minutes. Serve on top of or alongside grilled beef and steaks.
Store leftover sauce in an airtight container in the refrigerator for 3 to 4 days after preparation. Reheat before serving.