Episode 4: Steak with Sauce Robert — Scalloped Potatoes with Spinach on the Side

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!

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Steak with Sauce Robert -- Scalloped Potatoes on the Side

  • Servings: 4
  • Difficulty: medium
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  • 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

  1. Preheat oven to 425 degrees.
  2. Cut the potatoes into thin slices.
  3. Peel and mince (cut into small pieces) the shallots.
  4. Heat 2 tablespoons of olive oil in a skillet over medium heat.
  5. Add the potatoes and stir until lightly browned (about 3 minutes).
  6. Add shallot and then spinach in bunches, cooking until spinach is wilted.
  7. 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.
  8. Transfer the potato/spinach mixture to an oven-safe baking dish, top with the remaining Parmesan cheese and cover with foil.
  9. Bake the potatoes for 10 minutes with the foil, then 10 more minutes uncovered. Cool before serving.

Directions for the Steak with Sauce Robert

  1. Pat steaks dry and season with salt and pepper to taste.
  2. Heat 4 Tablespoons of olive oil in a skillet.
  3. Add the steaks and cook about 5 minutes per side, depending on how done you like your steaks, and turning only once.
  4. Remove the cooked steaks from the pan, but DO NOT clean it. The meat drippings are part of the sauce.
  5. Add more demi-glase if you have it.
  6. Add remaining shallots and stir until they are brown and tender.
  7. Add the wine and mustard, and cook until it starts to simmer.
  8. Add in the butter while continuing to stir. Remove the sauce from heat as soon as butter has melted.

Plate Your Dish!

  1. Place the steak on the plate, and drizzle with the Sauce Robert.
  2. Scoop some delicious scalloped potatoes and spinach on the side.
  3. Serve with salad and bread if you want a little extra on the plate.