Your favourite sauce with steak
Discussion
You may, of course, prefer your steak without any sauce, but I'm interested in hearing from those that do.
Maybe it's a sauce you make yourself - do offer a recipe if you can - or a sauce which only a certain restaurant you favour manages to conjure.
What gets your taste buds tingling?
Maybe it's a sauce you make yourself - do offer a recipe if you can - or a sauce which only a certain restaurant you favour manages to conjure.
What gets your taste buds tingling?
The one my wife makes.
I'm sure I've posted it before, but here goes.
Crush peppercorns in pestle and mortar, then press into the flesh of the steak. Butter and oil in pan (to stop it smoking too much) then fry steak just less than you would think. Remove steak, brush peppercorns back off into pan then wrap steak in tin foil and leave to rest.
Deglaze pan with a dash of balsamic vinegar and brandy, flambé (sp?) then add créme fráiche and mix quickly. Add a little bit of cream if you want to be decadent.
It really is brilliant, better than anything I've had at a restaurant, to the point that I spend the money I would have spent on going out for a sirloin on a really good bit of fillet and eat at home. That way I can have my favourite wine to accompany (Petit Verdot - very few restaurants have it on their lists), and everything else to my exact satisfaction. Except possibly someone to do all the washing up!
I'm sure I've posted it before, but here goes.
Crush peppercorns in pestle and mortar, then press into the flesh of the steak. Butter and oil in pan (to stop it smoking too much) then fry steak just less than you would think. Remove steak, brush peppercorns back off into pan then wrap steak in tin foil and leave to rest.
Deglaze pan with a dash of balsamic vinegar and brandy, flambé (sp?) then add créme fráiche and mix quickly. Add a little bit of cream if you want to be decadent.
It really is brilliant, better than anything I've had at a restaurant, to the point that I spend the money I would have spent on going out for a sirloin on a really good bit of fillet and eat at home. That way I can have my favourite wine to accompany (Petit Verdot - very few restaurants have it on their lists), and everything else to my exact satisfaction. Except possibly someone to do all the washing up!
I do a modified peppercorn sauce which is mixed with the ingredients from a romesco sauce with added chilli's creates this monster chilli, peppercorn, tomato sauce thing. You would have to be me really to appreciate it I suspect, recipe can be posted up if you are keen, meanwhile...
...the wife likes a blue cheese sauce that I make for her steak to be dressed with:
Ingredients (makes enough to serve 2)
1/2 teaspoon of cayenne pepper
200mg of blue cheese (I use a creamy blue cheese like Castello but whatever suits)
3 tbs of creme fraiche
1 tbs of dijon mustard
1 tbs of worcester sauce
Method
Mix the above together over a low heat, if you wish for a smoother sauce you can sieve the sauce to remove the "blue veins" of the cheese.
Please note this sauce sets very quickly when left off the heat i.e. the melted cheese starts to harden, which will force you chef's to add water to break it down again, which is fine but you will then lose the impact of the flavour so I would advise making this sauce as your steak(s) rest so as soon as the cheese and other ingredients melt and mix then you are ready to serve straight away.
...the wife likes a blue cheese sauce that I make for her steak to be dressed with:
Ingredients (makes enough to serve 2)
1/2 teaspoon of cayenne pepper
200mg of blue cheese (I use a creamy blue cheese like Castello but whatever suits)
3 tbs of creme fraiche
1 tbs of dijon mustard
1 tbs of worcester sauce
Method
Mix the above together over a low heat, if you wish for a smoother sauce you can sieve the sauce to remove the "blue veins" of the cheese.
Please note this sauce sets very quickly when left off the heat i.e. the melted cheese starts to harden, which will force you chef's to add water to break it down again, which is fine but you will then lose the impact of the flavour so I would advise making this sauce as your steak(s) rest so as soon as the cheese and other ingredients melt and mix then you are ready to serve straight away.
A big lump of garlic butter stuck over the top whilst it's resting is usually enough for me, but some Bois Boudrin over a nice piece of fillet makes a nice change - especially if I'm feeling lazy/ unhealthy and just want chips on the side! 
HereBeMonsters said:
redtwin said:
shirt said:
HereBeMonsters said:
redtwin said:
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