Steak sauce recipes
Discussion
Following on from the fillet steak, I'm sitting at my desk here daydreaming of steaks and other things.
I did a delicious sauce for a rib-eye the other night along these lines:
garlic, finely chopped and fried in oil with a load of finely sliced mushrooms.
when soft, a couple of big slugs of sherry. I reduced this down to almost a glaze and then added 190ml of chicken stock and a healthy splash of soy. When this had reduced to about a third I poured in the juices form the resting steaks and stirred through a couple of spoons of double cream and some chopped flat parsley.
I normally go without a sauce as I like the meat to shine but this one was an absolute cracker and I would thoroughly recommend it. Not overpowering, just delicious, thick and unctuous.
What recipes do you have for steak sauce that you think I might enjoy?
I did a delicious sauce for a rib-eye the other night along these lines:
garlic, finely chopped and fried in oil with a load of finely sliced mushrooms.
when soft, a couple of big slugs of sherry. I reduced this down to almost a glaze and then added 190ml of chicken stock and a healthy splash of soy. When this had reduced to about a third I poured in the juices form the resting steaks and stirred through a couple of spoons of double cream and some chopped flat parsley.
I normally go without a sauce as I like the meat to shine but this one was an absolute cracker and I would thoroughly recommend it. Not overpowering, just delicious, thick and unctuous.
What recipes do you have for steak sauce that you think I might enjoy?
Edited by D5M on Wednesday 25th May 09:31
I made a fillet steak tother day - rare.
With a slice of roquefort in the middle of it, with this sauce over the top:
http://www.waitrose.com/home/recipes/recipe_direct...
With a slice of roquefort in the middle of it, with this sauce over the top:
http://www.waitrose.com/home/recipes/recipe_direct...
Quite keen on this myself - simple but effective!
http://www.bbcgoodfood.com/recipes/2513/bois-boudr...
http://www.bbcgoodfood.com/recipes/2513/bois-boudr...
Pink Peppercorn Sauce
250ml white wine and a glug of brandy, reduce by half. Add 250ml chicken stock and reduce by half again. In another pan caramalise a couple of tbsps balsamic vinegar and a tsp brown sugar. Add this, about 30 pink peppercorns and 150ml double cream to the reduced stock and simmer for 5 mins.
Red Wine Sauce
Chop half an onion, 3 mushrooms and a clove of garlic and fry with some thyme. Add 4 tbsps gin, 75mls red wine, 200ml beef stock, a tbsp red wine vinegar, a tsp brown sugar, 2 tsps redcurrant jelly and a piece or two of dark chocolate. Simmer for 10 mins. If it needs thickening add a tsp of butter and flour mixed to a paste.
Blue Cheese Sauce
Reduce 500ml beef stock by half, add 100ml red wine and reduce again, add blue cheese (Stilton or Roquefort work) to taste, finish off with a splash of cream.
250ml white wine and a glug of brandy, reduce by half. Add 250ml chicken stock and reduce by half again. In another pan caramalise a couple of tbsps balsamic vinegar and a tsp brown sugar. Add this, about 30 pink peppercorns and 150ml double cream to the reduced stock and simmer for 5 mins.
Red Wine Sauce
Chop half an onion, 3 mushrooms and a clove of garlic and fry with some thyme. Add 4 tbsps gin, 75mls red wine, 200ml beef stock, a tbsp red wine vinegar, a tsp brown sugar, 2 tsps redcurrant jelly and a piece or two of dark chocolate. Simmer for 10 mins. If it needs thickening add a tsp of butter and flour mixed to a paste.
Blue Cheese Sauce
Reduce 500ml beef stock by half, add 100ml red wine and reduce again, add blue cheese (Stilton or Roquefort work) to taste, finish off with a splash of cream.
D5M said:
Following on from the fillet steak, I'm sitting at my desk here daydreaming of steaks and other things.
I did a delicious sauce for a rib-eye the other night along these lines:
garlic, finely chopped and fried in oil with a load of finely sliced mushrooms.
when soft, a couple of big slugs of sherry. I reduced this down to almost a glaze and then added 190ml of chicken stock and a healthy splash of soy. When this had reduced to about a third I poured in the juices form the resting steaks and stirred through a couple of spoons of double cream and some chopped flat parsley.
I normally go without a sauce as I like the meat to shine but this one was an absolute cracker and I would thoroughly recommend it. Not overpowering, just delicious, thick and unctuous.
What recipes do you have for steak sauce that you think I might enjoy?
I do a similar one but use a good quality beef stock (not cubes) and low fat creme fraicheI did a delicious sauce for a rib-eye the other night along these lines:
garlic, finely chopped and fried in oil with a load of finely sliced mushrooms.
when soft, a couple of big slugs of sherry. I reduced this down to almost a glaze and then added 190ml of chicken stock and a healthy splash of soy. When this had reduced to about a third I poured in the juices form the resting steaks and stirred through a couple of spoons of double cream and some chopped flat parsley.
I normally go without a sauce as I like the meat to shine but this one was an absolute cracker and I would thoroughly recommend it. Not overpowering, just delicious, thick and unctuous.
What recipes do you have for steak sauce that you think I might enjoy?
Edited by D5M on Wednesday 25th May 09:31
Stilton. No fussing about with fancy recipes from the web, just gently warm some double cream in a pan when it's getting hot to touch crumble the Stilton into the cream and stir. The Stilton will start to melt in and thicken the sauce, keep tasting and stop adding cheese when you like the consistency.
When done poor into a server and let cool down, it will thicken the colder it gets. I generally make a fair bit (300ml cream with 100g Stilton), this will do a couple meals. (store in fridge and just chuck it in the microwave when you want to use again.)
When done poor into a server and let cool down, it will thicken the colder it gets. I generally make a fair bit (300ml cream with 100g Stilton), this will do a couple meals. (store in fridge and just chuck it in the microwave when you want to use again.)
Creamy Blue Cheese Sauce for 2
Mix:
150g of Castello Blue Cheese
1 tsp of Cayenne Pepper
3 tbsp of Creme Fraiche
1 tbsp of Dijon Mustard
1 tbsp of Lea & Perrins
Place the above in a saucepan and apply low/medium heat to melt the cheese, constanstly stir, you should have a creamy blue cheese sauce within about 5 minutes, so usually good to put on heat whilst your steaks are "resting". Pour in the resting juices to the sauce, stir and then serve.
Mix:
150g of Castello Blue Cheese
1 tsp of Cayenne Pepper
3 tbsp of Creme Fraiche
1 tbsp of Dijon Mustard
1 tbsp of Lea & Perrins
Place the above in a saucepan and apply low/medium heat to melt the cheese, constanstly stir, you should have a creamy blue cheese sauce within about 5 minutes, so usually good to put on heat whilst your steaks are "resting". Pour in the resting juices to the sauce, stir and then serve.
Edited by Romanymagic on Saturday 11th June 22:00
My take on a peppercorn sauce.
Put whole peppercorns in pan and dry fry off for a bit.
Big spoon of creme fraiche (SP?) and some of your favorite mustard, Dijon works very well and then a pinch of salt.
Heat it all up gently and give it a good stir, results in a very tasty thick and creamy sauce that tastes bloody lovely, can be made in about minutes too!
Put whole peppercorns in pan and dry fry off for a bit.
Big spoon of creme fraiche (SP?) and some of your favorite mustard, Dijon works very well and then a pinch of salt.
Heat it all up gently and give it a good stir, results in a very tasty thick and creamy sauce that tastes bloody lovely, can be made in about minutes too!
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