Best Bistro Sauce Recipes

BISTRO SAUCE

Steps:

• Thoroughly mix all ingredients, and enjoy. This dipping sauce is especially good with seafood, sweet potato fries, or onion blossoms. It is also good on a patty melt.

BISTRO-STYLE FILET MIGNON WITH CHAMPAGNE PAN SAUCE

Steps:

• 1. Press coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove to platter, season with salt, as desired. Keep warm.
• 2. Heat oil in same skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth, Champagne and thyme to skillet; stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 4 to 8 minutes or until mixture is reduced to 1 cup. Combine cornstarch and water; stir into mushroom mixture. Bring to a boil; cook and stir 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
• 3. Serve steaks with sauce.

FRENCH BISTRO TENDERLOIN ROAST WITH SHALLOT SAUCE

Steps:

• Combine marinade ingredients and brush over roast.
• Marinate for up to 12 hours, refrigerated.
• (Note: I make the marinade the day before and let sit refrigerated overnight-this will allow you to begin to marinate the beef in the morning and still marinate for the full 12 hours).
• Preheat grill to high and brush oil on the grill.
• Place the roast on the grill and sear each side for about 3 minutes per side.
• Turn off one burner and place the roast on that side.
• Close the grill and grill another 25 to 30 minutes for rare or longer until desired doneness.
• Place on board and let sit for 10 minutes.
• If not using tenderloin of beef then cook for 40 to 45 minutes with an ordinary 3 Lb roast of beef.
• Heat 2 tbsp (25 ml) of butter in skillet on medium-high heat, reserving remaining butter.
• Add shallots and sauté until softened and slightly brown, about 3 minutes.
• Add sugar, cook 1 minute then add the red wine and balsamic vinegar.
• Reduce heat and cook for 10 minutes or until the wine is reduced to one Tbsp (15 ml).
• Add beef broth and simmer 10 to 15 minutes or until reduced by half, then remove from heat and whisk in the remaining butter piece by piece until the sauce thickens.

BISTRO STEAK WITH RED WINE SAUCE

Steps:

• 1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the steaks to the pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from the pan. Let stand for 5 minutes.
• 2. Reduced the heat to medium-high. Add the shallots and thyme to the pan; saute 1 minute or until lightly browned. Add the wine; cook 2 1/2 minutes or until the liquid almost evaporates. Add the stock; cook 3 minutes or until the liquid is reduced by half and the mixture is slightly thickened. Remove the pan from heat. Add the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
• 3. Cut the steak across the grain into thin slices; serve with the sauce. Sprinkle with chopped parsley.

BISTRO STEAK WITH RED WINE SAUCE

Steps:

• 1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes. 2. Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt 1/8 teaspoon pepper, butter, add mustard; stir with a whisk. 3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.