This sauce is so flavorful and pairs perfectly with your favorite red meat. Although it sounds fancy, it's really just a simple brown sauce. You can use good quality store bought stock, but if you're feeling extra motivated, make homemade beef stock for an even more complex flavor!
Skill Level: Easy
Time to Make: 1 hour (45 minutes inactive)
1 stalk of celery
1/2 stick butter
1/4 cup flour
2 tablespoon tomato paste
4 cups good quality beef stock
1 tablespoon black peppercorns
3 garlic cloves
1 bay leaf
Prepare Ingredients: Roughly chop the carrot, celery, and onion. Roughly chop the garlic clove. Pat the steak dry and season with salt and pepper.
Start the Espagnole Sauce: In a large pot, heat the butter until melted and frothy. Add the carrot, onion, and celery and cook for 6-8 minutes or until softened. Add the tomato paste and cook, stirring regularly, until the paste is dark red. Stir in the flour and cook for 5 minutes, adjusting the heat as necessary to keep the flour from burning, until the roux is dark brown.
As the roux is cooking, microwave the stock for 2-3 minutes until very hot.
Carefully stream the hot stock into the roux, whisking as you stir it in to keep lumps from forming. Continue whisking until everything is completely incorporated and smooth.
Stir in the garlic, peppercorns, and bay leaf and reduce heat to a very low simmer. Cook, uncovered, for 45 minutes until reduced to 2-3 cups.
Strain the reduced sauce through a fine mesh sieve and discard the solids. Rinse out the pot and transfer the sauce back to the pot. Note: You may need to reheat the sauce prior to serving.
Want even more recipe goodness?
Sign up for our newsletter to receive monthly inspiration or follow us on Instagram to keep up with our newest recipes. Tag @triedandtruerecipes to be featured on our page!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!