Page 148 - YC Cooking School

6. Either drizzle the mustard sauce over the beef or serve it in a separate sauceboat.

For the mustard sauce

1. Roughly chop the bacon and put it in a hot saucepan with a little oil.
2. Cook the bacon until it turns golden brown and starts to crisp.
3. Roughly chop the onion and garlic and add to the bacon.
4. Cook the onions until they begin to colour then deglaze the pan with the red wine
vinegar.
5. Add the white wine and reduce until almost all of the wine has evaporated.

6. Add the stock and reduce by half.
7. Add the cream and reduce to your desired consistency.
8. Remove the sauce from the heat and season with salt and pepper.
9. Strain the sauce and only whisk in the mustard just before serving.

© Recipe copyright of Peter Goffe-Wood

Learn to cook online at learn.yuppiechef.com

4/4