Ultimate Steak Sauce :: America's Test Kitchen Recipes 8/25/12 8:14 AM

Ultimate Steak Sauce

From America's Test Kitchen

Makes 1/2 cup

The sauce base recipe yields more than called for in the steak recipe; leftovers can be refrigerated for up to 3
days or frozen for up to one month. Our preferred brands of beef broth are Rachael Ray Stock-in-a-Box and
College Inn Bold Stock.

INGREDIENTS
1 small onion, peeled and cut into rough 1/2-inch pieces

1 small carrot, peeled and cut into rough 1/2-inch pieces

8 ounces cremini mushrooms, stems trimmed and caps wipes clean and halved

2 medium garlic cloves, peeled

1 tablespoon vegetable oil

8 ounces 85 percent lean ground beef

1 tablespoon tomato paste

2 cups dry red wine

4 cups low-sodium beef broth (see note)

4 sprigs fresh thyme

2 bay leaves

2 teaspoons whole black peppercorns

2 packages (5 teaspoons) unflavored powdered gelatin

INSTRUCTIONS

1. Process onion, carrot, mushrooms, and garlic in food processor into 1/8-inch pieces, 10 to 12 one-second
pulses, scraping down sides of bowl as needed.

2. Heat oil in Dutch oven over medium-high heat until shimmering; add beef and tomato paste and cook, stirring
frequently, until beef is well browned, 8 to 10 minutes. Add vegetable mixture and cook, stirring occasionally,
until any exuded moisture has evaporated, about 8 minutes. Add wine and bring to simmer, scraping bottom of
pan with wooden spoon to loosen browned bits. Add beef broth, thyme, bay leaves, and peppercorns; bring to
boil. Reduce heat and gently boil, occasionally scraping bottom and sides of pot and skimming fat from surface,
until reduced to 2 cups, 20 to 25 minutes.

3. Strain mixture through fine-mesh strainer set over small saucepan, pressing on solids with rubber spatula to
extract as much liquid as possible (you should have about 1 cup stock). Sprinkle gelatin over stock and stir to

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Ultimate Steak Sauce :: America's Test Kitchen Recipes 8/25/12 8:14 AM

dissolve. Place saucepan over medium-high heat and bring stock to boil. Gently boil, stirring occasionally, until
reduced to ½ cup, 5 to 7 minutes. Remove from heat and cover to keep warm.

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