Wagyu Scotch Fillet with Sauce Bontemps

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 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.

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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.

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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.

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Put back over the heat and add the cider ( beer in my case ) and reduce by two-thirds.

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Stir in the Veloute, bring to the boil, then remove from direct heat. Hold in a bain-marie until ready to use.

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Just before serving stir through the rest of the butter and the mustard.

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Serve the steak in a bed of sauce and a drizzle of sauce on top.

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Looks good. That is huge asparagus.

Is it my eyes or are some of the photos out of focus?

looks great but why are you eating on a chopping board?

He can't afford a plate after buying the premium steak. (Although it looks like a white plate to me).

BTW where do you buy the Wagyu?

yeah my camera is old and s***, so the photos are terrible. but I figure bad photos are generally better than none.

I've been buying a lot of my meat from Meat2Eat at forest lake. Excellent pricing for the quality.

i can buy wagyu from my butcher at the markets at rocklea

but the black angus is a much nicer steak

we do buy diced wagyu for making stews/curries though

last edited by Spook at 20:49:38 21/Oct/08

f*** yeah

i went off asparagus after austin powers 2. (no, i lie, i never liked it.) other than that, looks delicious!

how much did you pay for the waygu? $/kg?

Did somebody say Black Angus?

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yum

stinky - I would like to see a bitchin' recipe for pancakes, if it's not too drab and boring for you

did you just kind of learn how to cook one day or did someone teach you?
or could it be that you read a book on the subject?

because that looks f***ing awesome, I do cook a nice steak occasionally but I rarely get creative with my sauce like that
The most effort I usually put into sauce is my secret-recipe mushroom which I kind of accidentally stumbled upon one day

Wifey bought some meat from the local butcher at the end of the street.. for 2 steaks and 4 sausages it cost $35.

Back to Coles for us.

meat from coles?
ohnos tickles, dont do it please

I would like to see a bitchin' recipe for pancakes

Trog, this is by far the best pancake recipe I have come across (from Jamie Oliver). A bit more effort than normal because you have to separate the eggs and whisk the egg whites, but therein likes the beauty of these guys - fluffy, real American style pancakes. I sometimes stir through stewed apples just before cooking. Mmm.

3 large eggs
1 cup flour
1 heaped teaspoon baking powder
1/2 cup milk
Pinch of salt

Separate the eggs, putting the whites in one bowl and the yolks in another. Add the flour, baking powder and milk to the yolks and mix to a smooth, thick batter.

Whisk the whites with the salt until they form stiff peaks. Fold gently into the yolk batter. The batter is now ready to use.

have you heard of bernaise sauce? best sauce ever. BAM!

meat from coles?
ohnos tickles, dont do it please

I'll try the local again, this time I'll be purchasing so maybe we won't get so jipped but if he stays too high then the home budget can't afford the fancy meat :(

Good meat does cost extra, but that seems a little steep.

I got super steaks from the local at Annerley that were awesome and worked out to be about $10 each, worth it though.

Expensive to eat all the time but good for the weekend BBQ treat.

And I'll definately try that pancake recipe.

protip for you mission, if you arent prepared to send the missus to the markets, bulkmeats down on fairfield rd is pretty good:

really, the meat man at the markets is the go thougH;

we probably spend $70/80 a fornite on meat, for my steaks, tons of bacon, some nice pork fillets and chicken fillets, and then diced meat of some sort;

worth every cent

Is the markets open all the time or only on weekends?

I might mosey down and have a look.

Jack Purcell's all day every day ftw

markets are on at rocklea every saturday and sunday morning i think (we go saturdays)

if you like your dollar going further and fresh food, you cant pass them up

easily best quality produce and so much cheaper than anywhere else

Jack Purcell's all day every day ftw

f***ing oath, I've never bought meat anywhere else after findout out about Jack Purcell's. Awesome quality meat, and f***ing cheap as.

I would like to see a bitchin' recipe for pancakes

Trog, this is by far the best pancake recipe I have come across (from Jamie Oliver). A bit more effort than normal because you have to separate the eggs and whisk the egg whites, but therein likes the beauty of these guys - fluffy, real American style pancakes. I sometimes stir through stewed apples just before cooking. Mmm.

3 large eggs
1 cup flour
1 heaped teaspoon baking powder
1/2 cup milk
Pinch of salt

Separate the eggs, putting the whites in one bowl and the yolks in another. Add the flour, baking powder and milk to the yolks and mix to a smooth, thick batter.

Whisk the whites with the salt until they form stiff peaks. Fold gently into the yolk batter. The batter is now ready to use.

Sweeeeet, thanks, will try and give it a crack tomorrow :)