In Episode 4, Amelia takes things up a rung on the fancy-pants ladder. This week she prepares a simple pan-seared sirloin, but with a tasty French sauce: Sauce Robert (pronounced without the “t” in French. Like this, “Sauce Roberrrr.”) Sauce Robert is a traditional dejon beef demi-glase sauce. On the side this week are tasty scalloped potatoes with spinach. Yum!
Steak with Sauce Robert -- Scalloped Potatoes on the Side
- 8 oz (1 cup) light whipping cream
- 4 oz (1/2 cup) white cooking wine.
- 2 large shallots
- 6 cups baby spinach
- 8 Yukon gold potatoes
- 4 tablespoons beef demi-glase (soup starter works, or the meat drippings)
- 1/2 grated Parmesan
- 4 Tablespoons Dijon Mustard
- 4 sirloin steaks (we used 5-oz steaks in the video)
Directions for the Scalloped Potatoes with Spinach
- Preheat oven to 425 degrees.
- Cut the potatoes into thin slices.
- Peel and mince (cut into small pieces) the shallots.
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the potatoes and stir until lightly browned (about 3 minutes).
- Add shallot and then spinach in bunches, cooking until spinach is wilted.
- Add cream, 1/4 cup water and half of the Parmesan cheese. Reduce heat and cook for another 3-4 minutes until potatoes are tender.
- Transfer the potato/spinach mixture to an oven-safe baking dish, top with the remaining Parmesan cheese and cover with foil.
- Bake the potatoes for 10 minutes with the foil, then 10 more minutes uncovered. Cool before serving.
Directions for the Steak with Sauce Robert
- Pat steaks dry and season with salt and pepper to taste.
- Heat 4 Tablespoons of olive oil in a skillet.
- Add the steaks and cook about 5 minutes per side, depending on how done you like your steaks, and turning only once.
- Remove the cooked steaks from the pan, but DO NOT clean it. The meat drippings are part of the sauce.
- Add more demi-glase if you have it.
- Add remaining shallots and stir until they are brown and tender.
- Add the wine and mustard, and cook until it starts to simmer.
- Add in the butter while continuing to stir. Remove the sauce from heat as soon as butter has melted.
Plate Your Dish!
- Place the steak on the plate, and drizzle with the Sauce Robert.
- Scoop some delicious scalloped potatoes and spinach on the side.
- Serve with salad and bread if you want a little extra on the plate.
**REMEMBER TO ALWAYS ASK AN ADULT FOR SUPERVISION OR HELP WITH A HOT STOVE, OVEN OR SHARP KITCHEN UTENSILS!