Recommend me a sauce for my steak!
Discussion
This evening I have obtained 4 large lumps of dead cow.
We are not generally big steak eaters and it is usually an occasional treat done simply with onions, mushrooms and half a tomato on the side. With chips of course.
However, I fancy something different with it tomorrow, so if anyone has any recommendations for a sauce....
I have plenty of brandy, red wine, white wine, cream, onions, garlic, mushrooms and peppers as well as dried herbs to hand by the way, but am willing to take a trip into Tesco on the way home if need be...
We are not generally big steak eaters and it is usually an occasional treat done simply with onions, mushrooms and half a tomato on the side. With chips of course.
However, I fancy something different with it tomorrow, so if anyone has any recommendations for a sauce....
I have plenty of brandy, red wine, white wine, cream, onions, garlic, mushrooms and peppers as well as dried herbs to hand by the way, but am willing to take a trip into Tesco on the way home if need be...
Plotloss said:
Dibble said:
This will not work if you don't like Marmite.
And even if you do, it probably won't work if you don't live in a caaancil haaaase.Dibble said:
Plotloss said:
Dibble said:
This will not work if you don't like Marmite.
And even if you do, it probably won't work if you don't live in a caaancil haaaase.Plotloss said:
Dibble said:
Plotloss said:
Dibble said:
This will not work if you don't like Marmite.
And even if you do, it probably won't work if you don't live in a caaancil haaaase.I'm not suggesting Marmite butter on a steak is (a) the be all and end all of steak sauces, or (b) the height of fine dining.
The OP asked for a suggestion. I happen to like the Marmite butter now and then with a steak and chips, but realise it won't be to everyone's taste.
I don't then feel the need to have a pop at people because they might like different foods to me (although I'm willing to make an exception for Pot Toenail eaters).
Stu R said:
Generally I tend to avoid putting any sauce on fillet steaks if they're decent. Now and then a nice chateaubriand or a simple red wine sauce gets done.
As for marmite on a piece of fillet, some people deserve to be vegetarians
I (probably!) wouldn't put it on fillet either - but IIRC the OP just said steaks.As for marmite on a piece of fillet, some people deserve to be vegetarians
Got any Stilton left over from Christmas?
http://www.waitrose.com/recipe/Fillet_Steak_with_P...
http://www.waitrose.com/recipe/Fillet_Steak_with_P...
Edited by theboss on Wednesday 6th January 23:28
Dibble said:
Stu R said:
Generally I tend to avoid putting any sauce on fillet steaks if they're decent. Now and then a nice chateaubriand or a simple red wine sauce gets done.
As for marmite on a piece of fillet, some people deserve to be vegetarians
I (probably!) wouldn't put it on fillet either - but IIRC the OP just said steaks.As for marmite on a piece of fillet, some people deserve to be vegetarians
Another one for bernaise, though I don't sauce my steaks. I buy less often to justify buying prime quality steak when I do, which needs no more than a bit of S&P, and perhaps garlic powder if it's a ribeye.
After it's cooked to your liking, put a little dollop of garlic butter on (I make my own), and put it in the microwave (off, obviously) to stay warm while it rests. Only 5 mins rest is needed, really.
After it's cooked to your liking, put a little dollop of garlic butter on (I make my own), and put it in the microwave (off, obviously) to stay warm while it rests. Only 5 mins rest is needed, really.
Stu R said:
Dibble said:
Stu R said:
Generally I tend to avoid putting any sauce on fillet steaks if they're decent. Now and then a nice chateaubriand or a simple red wine sauce gets done.
As for marmite on a piece of fillet, some people deserve to be vegetarians
I (probably!) wouldn't put it on fillet either - but IIRC the OP just said steaks.As for marmite on a piece of fillet, some people deserve to be vegetarians
Ketchup
k all.mushroom and sherry mustard
you will need
3 tbsp olive oil
200g button mushrooms , quartered
1 garlic clove , lightly crushed
1 sprig thyme
150ml dry sherry
1 tbsp sherry or balsamic vinegar
150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
2 tbsp crème fraîche
1 tbsp grain mustard
2 tbsp chopped flatleaf parsley
how to make
Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley
takes 10/15mins enjoy
you will need
3 tbsp olive oil
200g button mushrooms , quartered
1 garlic clove , lightly crushed
1 sprig thyme
150ml dry sherry
1 tbsp sherry or balsamic vinegar
150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
2 tbsp crème fraîche
1 tbsp grain mustard
2 tbsp chopped flatleaf parsley
how to make
Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley
takes 10/15mins enjoy
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff