Beef Velouté

Instructions

1. 1

   Heat 20g butter in a large saucepan over medium-high heat. Season the diced beef with salt and pepper, then brown it on all sides for about 5 minutes, stirring occasionally. Remove the beef and set aside.

   Tip: Don't overcrowd the pan; work in batches if needed for better browning.

2. 2

   In the same pan, add the diced onion, carrot, and celery. Sauté for 4-5 minutes until softened and lightly caramelized, stirring frequently.

   Tip: This vegetable mixture (mirepoix) builds the flavor foundation of your velouté.

3. 3

   Stir in the tomato paste and cook for 2 minutes, coating the vegetables well. Pour in the red wine and scrape the bottom of the pan with a wooden spoon to deglaze, loosening all the flavorful browned bits.

   Tip: The deglazing step adds tremendous depth to the sauce.

4. 4

   Return the beef to the pan along with the beef stock, bay leaf, and fresh thyme. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 25-30 minutes until the beef is very tender and the flavors have melded.

   Tip: A slow simmer ensures tender meat and well-developed flavors.

5. 5

   While the beef simmers, prepare a beurre manié by mixing the remaining 20g softened butter with the flour until you have a smooth paste. This will thicken your velouté.

   Tip: Beurre manié creates a silky, lump-free thickening without raw flour taste.

6. 6

   Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing gently on the solids to extract all the liquid. Discard the vegetables and beef solids.

   Tip: Straining creates the signature smooth, velvety texture of a velouté.

7. 7

   Return the strained sauce to medium heat and bring to a gentle simmer. Whisk in small pieces of the beurre manié paste, stirring constantly until fully incorporated. The sauce will thicken as it simmers.

   Tip: Add the thickening paste gradually and whisk well to avoid lumps.

8. 8

   Once the sauce reaches your desired consistency (it should coat the back of a spoon), reduce heat to low and stir in the cream. Season to taste with additional salt and pepper.

   Tip: The cream adds richness and mellows any sharp flavors from the wine.