Italian style sauce for rump steak?
Discussion
I'm cooking a steak tonight for valentine's and thought I would go for rump steak with a sauce that I had in an Italian restaraunt a good while ago. Trouble is, I have no idea what it is! It was definately tomato based but not quite the usual 'pizza' style sauce, it was a lot more subtle than than that and was gorgeous 
Any suggestions gratefully received otherwise I shall have to try and create it myself!
Steve
Any suggestions gratefully received otherwise I shall have to try and create it myself!
Steve
Past valentines, and its probably not Italian, but sometime try a mushroom sauce. Cant stand mushrooms myself, or mushroom soup, but love mushroom sauce with steak!
Fry up a tonne of shrooms and peppercorns in butter, lid the pan and let em cook for a good long while. Add whatever other seasonings you'd like, a splash of brandy or red wine, and then turn it into a white sauce (which will naturally be beige). On steak, its absolutely delish!
Fry up a tonne of shrooms and peppercorns in butter, lid the pan and let em cook for a good long while. Add whatever other seasonings you'd like, a splash of brandy or red wine, and then turn it into a white sauce (which will naturally be beige). On steak, its absolutely delish!
BUMP Made a good mushroom sauce for a steak last night. Makes easily enough for 2:
Slice 3 shallots and fry gently in butter until soft with a pinch of salt
Add a couple of handfuls of sliced mushrooms (I used chestnut but I guess it doesn't matter) and cook for about 5 mins
Turn up the heat and pour in 100ml of Madeira and reduce by half
Pour in about 150ml of chicken stock and reduce by half
Turn off the heat and pour in 100ml of double cream.
If its a bit runny still, gently heat the pan to reduce the mix but if you've reduced the wine and stock enough then the cream should help to thicken it.
Pour on steak
Slice 3 shallots and fry gently in butter until soft with a pinch of salt
Add a couple of handfuls of sliced mushrooms (I used chestnut but I guess it doesn't matter) and cook for about 5 mins
Turn up the heat and pour in 100ml of Madeira and reduce by half
Pour in about 150ml of chicken stock and reduce by half
Turn off the heat and pour in 100ml of double cream.
If its a bit runny still, gently heat the pan to reduce the mix but if you've reduced the wine and stock enough then the cream should help to thicken it.
Pour on steak
To the OP, could it have been a Marinara Sauce:
Ingredients
60ml Olive Oil
4 Garlic Cloves, quartered
800g Tinned Italian Tomatoes, chopped
240ml Water
4 Fresh Basil Leaves, chopped
1 teaspoon chopped Oregano
Salt and Black Pepper
Method:
1. Place garlic and olive oil in large saucepan then turn on the heat to medium and cook until garlic is soft and lightly browned.
2. Add the remaining ingredients to the pan, bring to the boil, then reduce heat to a simmer and cook for 20 to 30 minutes, stirring from time to time, until thickened.
Ingredients
60ml Olive Oil
4 Garlic Cloves, quartered
800g Tinned Italian Tomatoes, chopped
240ml Water
4 Fresh Basil Leaves, chopped
1 teaspoon chopped Oregano
Salt and Black Pepper
Method:
1. Place garlic and olive oil in large saucepan then turn on the heat to medium and cook until garlic is soft and lightly browned.
2. Add the remaining ingredients to the pan, bring to the boil, then reduce heat to a simmer and cook for 20 to 30 minutes, stirring from time to time, until thickened.
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