French Pan Sauces for a Better Steak
How to get fancy, add flavor and clean up the kitchen all at once.
Pan sauces elevate your steak experience. Here are three French bistro sauces that can transform a simple steak into a gourmet dish in minutes. It’s nice to give things individual attention. As Anthony Bourdain has said: you really don’t want to make restaurant food at home. You can do better.
After you cook your steak to just how you like it, remove it from the pan and leave it alone for a while. Use the same pan to make a sauce.
Below are 3 French bistro steak sauces you can make in the pan in minutes while the steak rests, cleaning your pan and adding flavor at the same time. That means I am not going to talk about Bearnaise at this time.
Bistro standards: short version
1. Sauce au Poivre: Combine cracked black peppercorns sautéed until they pop with brandy (flambéed) and heavy cream, then reduce to a thick sauce. Add allspice, cayenne or bay leaf for alternatives.
I also use brandy when I have it, but will also use any alcohol that I can set on fire. I think whisky works especially well.
2. Sauce Moutarde: A mix of Dijon and whole grain mustards blended with crème fraîche, heated gently to avoid boiling.
3. Échalotes et Vin Rouge: Sauté diced shallots in butter, add red wine, and simmer until reduced by half.
Note: all of these pans sauces are best made in the same pan you just seared your steak in, scraping off all of the burnt bits (deglazing) to get flavor. Make one while your steak rests.
1. Sauce au Poivre (Peppercorn Sauce)
Ingredients:
- 1 tablespoon whole black peppercorns
- 1/4 cup brandy
- 1 cup heavy cream
- Salt to taste
Instructions:
1. Crush the Peppercorns - just smash them a bit. I use a pan and a cutting board to just crack them a bit.
2. Cook the Peppercorns: sauté crushed peppercorns for about 30 seconds over medium heat until aromatic.
3. Deglaze with Brandy: Add brandy and flambé by lighting it with a long match or lighter. Let the alcohol burn off & add cream.
Reduce the heat for 5-6 minutes then serve.
2. Sauce Moutarde (Mustard Sauce)
Ingredients:
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 cup crème fraîche or heavy cream - I’ve also used sour cream or yogurt in a pinch
Instructions:
1. Mix Mustards: In a small saucepan, mix the 2 mustards
2. add cream & simmer over low heat for 3-4 minutes
3. Échalotes et Vin Rouge (Shallots and Red Wine Sauce)
Ingredients:
- 1 cup finely chopped shallots
- 2 tablespoons unsalted butter
- 1 cup red wine
- Salt and pepper to taste
Instructions:
1. Sauté shallots until clear
2. Deglaze with Wine & reduce the sauce. Let the wine simmer for 8-10 minutes until reduced on lower heat. Add S&P and serve
