I like tinkering with new sauces. This one is similar to the Mustard Cream Sauce from a few weeks ago. When I am reducing a sauce that has a fair amount of alcohol, I prefer to prepare the sauce in a separate pan. This is especially important with this recipe, as there is flour in the beurre manie that needs to cook out. The saute pan is still deglazed and the fond added to the sauce, though.
Tangy Stout Sauce
4 tablespoons Dijon mustard
2 tablespoons butter
4 tablespoons flour
1 garlic clove, minced
1-2 cups beef broth, divided
1 cup Guinness or Newcastle
2 tablespoons brown sugar
2 tablespoons soy sauce
1) Prepare beurre manie by mashing flour and butter together. Reserve.
2) In a small sauce pan, whisk together mustard, soy sauce, brown sugar and Guinness or Newcastle.
3) Sauté your steaks or medallions as you normally would. Remove protein from pan and pour off any remaining oil.
4) Saute minced garlic for about 20 seconds, then deglaze pan with 1 cup of broth. Pour garlic and garlic into sauce pan with other ingredients.
5) Bring contents to a boil, whisking in bits of the beurre manie. As the sauce quickly thickens, pour in up to a cup (or more if needed) of broth to thin the sauce. Cook for just a few minutes. Serve over protein.
This recipe yields quite a bit of sauce, a few cups at least. You can save it for the next day to serve over vegetables, like carrots or potatoes.You can also increase the flavor profiles by adding a bit of minced shallot with the garlic and by using a homemade beef stock.