Grilled ribeye, sauce Robert
A perfectly cooked steak is a work of art, made even better with Sauce Robert—a classic French brown mustard sauce. Its bold, tangy flavour perfectly complements the steak’s rich tenderness, tying everything together in the most satisfying way.
Sauce Robert (4 Portions)
500ml reduced beef stock
30g butter
1 onion (diced)
2 garlic cloves (grated)
100ml Cognac
100g pancetta (cut into lardons)
100g mushrooms (sliced)
2tsp wholegrain mustard
1 tsp red wine vinegar
5g parsley (chopped)
Salt and pepper
Sautee lardons, remove from the pan when coloured. Add the butter, onions and garlic and cook slowly. Follow with mushrooms and cook for 2 minutes. Add the cognac and flambee.
Add all other ingredients apart from the parsley and cook until you have sauce consistency. Finish with vinegar to taste and chopped parsley.
Serve with a grilled steak, cooked to your liking.
