Add Some Espagnole Sauce to Your Steak and Potatoes
T-Bone Steak with an Herb Cutting Board Sauce and Potato Wedges with Espagnole Sauce
Recipe and photos by Launie Kettler
Phew. That’s a mouthful!
A delicious mouthful.
The steak (one of the best cuts) is tender and juicy, and the herb sauce is bright and flavorful. The potatoes are crispy on the outside and creamy on the inside. And the Espagnole sauce (one of the 5 mother sauces every cook should know) is savory and loaded with layer upon layer of tasty love.
If you’re looking for something filling – and eminently memorable – to get on your plate tonight, this is just the thing.
Launie Kettler is a food writer and photographer who lives in a suburb of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Launie is the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon. You can follow her adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.