Wagyu Scotch Fillet with Sauce Bontemps
Oct 21st, 2008 by Paul
Sauce Bontemps is a French sauce made with an onion and hard cider reduction, flavoured with paprika and mustard. It goes very well with Steaks, Chops, and Broiled Chicken. It uses the Sauce Veloute Ordinaire mother sauce as a base.
Combined with my favourite piece of meat a 200day dry hung grain fed Wagyu Scotch Fillet from Meat2Eat and some broccollini and the thickest asparagus I’ve ever seen it made a brilliant meal. It’s important to remember to bring your steak to room temperature before cooking and to rest it for at least as long as it’s cooked ( about 4 minutes total for rare ) for.
For the steak I simply seasoned it on both sides with plenty of salt and pepper. I cooked the steak on my cast-iron griddle pan for 2 minutes each side. I rested the steak double-wrapped in foil while I made the sauce and steamed the vegetables. I won’t bore you with how to cook basic steamed vegetables.
Sauce Bontemps
- 3 Tb butter
- 1 Tb grated onion
- Salt
- Paprika ( about 2 tsp, but do it to taste )
- 3/4 cups hard cider ( I didn’t have any cider, so just used beer )
- 3/4 cup ordinary veloute
- 1 Tb Dijon Mustard
Heat 1 Tb of butter in a pan, when the foam recedes add in the onion and saute until soft but not browned. Remove pan from the heat and stir through the salt and paprkia.
Put back over the heat and add the cider ( beer in my case ) and reduce by two-thirds.
Stir in the Veloute, bring to the boil, then remove from direct heat. Hold in a bain-marie until ready to use.
Just before serving stir through the rest of the butter and the mustard.
Serve the steak in a bed of sauce and a drizzle of sauce on top.
