Margarita's International Recipes



Steak with Brown Sauce

I'd only made "brown sauce" once before, in a sauces class, so when I looked at this recipe I didn't realize that that's what I would end up with: a run of the mill steak with a run of the mill brown sauce. It wasn't bad, but there are much better uses for the ingredients.

The original recipe sounded like it would be for steaks and steaks were listed as the main ingredient, but it turned out that it actually called for a roast. I'd bought steaks, however, so I pan grilled them. The method below is mine, not the Danish version, but you can cook the steaks or roasts however you like.

I served this with caramelized potatoes.

Steak with Brown Sauce


  • 6 Tbsp. Butter
  • 1/4 cup flour
  • 1/2 cup beef broth
  • 1/3 cup white wine
  • 1 Tbsp. tomato sauce
  • 1/2 tsp. salt

  • 2 lbs sirloin steaks

  • 8 oz sliced mushrooms
  • 1/4 cup sherry
  • black pepper to taste.


Melt 3 Tbsp. butter in a small pot over medium heat. Add the flour and stir until browned. Add the beef broth and stir until it comes to a boil. Add the white wine, tomato sauce and salt. Stir, turn heat to low, cover and simmer for 45 minutes.

About 15 minutes before the sauce is ready, prepare the mushrooms. Melt 3 Tbsp. of butter in a skillet. Add the sliced mushrooms and cook until soft, 5 to 8 minutes. Add the sherry and black pepper and set aside.

Prepare the steaks. Trim the excess fat from the steaks. Heat a large skillet or frying pan over medium high heat and drop some of the fat. Let melt and spread the melted fat throughout the skillet. Turn the heat down to medium and put the steaks on the skillet. Cook on each side for 2 to 3 minutes, or until they're done to your liking.

Remove the steaks and mushrooms to serving plates. Pour the pan drippings into the brown sauce, mix, and serve.

Adapted from Christian Borgnaes' recipe.

Danish Recipes | Margarita's International Recipes | E-mail