CookEat Recipe
Beef Sauté à l’Anglaise
Thin squares of leftover roast beef with softened white onions, tomato sauce, demi-glace, vinegar and parsley.
Method
Steps
Step 1
Use roast-beef leftovers that were cooled promptly, kept refrigerated at 4°C or below and are within three to four days of cooking. Remove the fat and cut all the remaining lean meat into one-inch squares, a quarter of an inch thick.
Step 2
Finely slice the two white onions. Lightly fry them in one light tablespoon butter for about eight minutes, then add the beef. Season with one teaspoon salt, one saltspoon grated nutmeg and half a teaspoon white pepper. Toss while cooking for about five minutes.
Step 3
Add one tablespoon flour and stir briskly. Add two tablespoons vinegar, one tablespoon Worcestershire sauce and one gill finished tomato sauce. Separately measure one gill finished demi-glace and prepare only this portion for use as its linked recipe directs, loosening with little hot unsalted veal broth; if chilled or thawed, bring the diluted portion to a rolling boil and verify at least 165°F before adding. Mix it into the beef.
Step 4
Add one teaspoon chopped parsley, mix gently and cook slowly for about twenty minutes. Check with a clean food thermometer that the reheated beef and sauce reach at least 74°C throughout, continuing as needed. Transfer to a hot dish and serve promptly.
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