Just wondering what people think the best sauce to have with steak is and do they have a recipe for it?

Steak with creamy brandy peppercorn sauce, and try having it with Asparagus, and Jacket Potatoes topped with freshly chopped Chives, Crispy Bacon and Sour Cream, yum!





Recipe for 2 or 4 (depending on how hungry you are):





4 beef tenderloin filets, 7 oz. each


2 tbsp. whole black peppercorns


4 tbsp. butter


1 cup brown sauce


3/4 cup heavy cream


1/3 cup brandy


Salt and pepper to taste





Place the peppercorns on a cutting board or counter and coarsely crush them with a heavy pot or bottom of a skillet.


Lightly salt the steaks, then roll them in the peppercorns, pressing down the pepper into the steaks. Heat the butter in a large skillet until very hot. Add the steaks and cook over high heat for 2 minutes on each side until desired doneness. Lift them out of the skillet and keep warm on serving plate while making the sauce.





Deglaze the skillet with the brandy and let it flambe. Stir in the cream, scraping the bottom of the skillet to dissolve any meat juices. Add brown sauce and let reduce until desired consistency. Adjust seasoning. Pour over steak and serve immediately.Just wondering what people think the best sauce to have with steak is and do they have a recipe for it?
Sirloin steak with Oyster sauce.Just wondering what people think the best sauce to have with steak is and do they have a recipe for it?
Try the following





Peppered steak, sweet potato, griddled fennel and balsamic blueberry sauce





For the sweet potato


200g/7oz sweet potato, peeled and chopped


For the fennel


陆 fennel bulb, chopped and blanched


陆 lemon, juice only


陆 orange, juice only


For the balsamic blueberry sauce


1 tbsp olive oil


2 shallots, roughly chopped


1 tbsp balsamic vinegar


75g/2戮oz blueberries


陆 tsp freshly ground black pepper


salt and freshly ground black pepper


For the peppered steak


1 tsp olive oil


1 tsp coarsely ground black pepper


200g/7oz beef fillet





Method


1. Preheat the oven to 200C/400F/Gas 6.


2. Place the sweet potato into a pan of boiling water and boil for ten minutes, until soft. Drain off the water then mash and season, to taste, with salt and freshly ground black pepper.


3. Meanwhile, heat an ovenproof griddle pan until smoking. Place the fennel and lemon juice in a bowl and mix well.


4. Place the fennel onto the hot griddle pan and griddle for four minutes on each side, until softened and browned.


5. Squeeze over the orange juice and transfer to the oven to roast for five minutes.


6. To make the sauce, heat the olive oil in a small frying pan over a medium heat. Add the shallot and fry until soft.


7. Add the balsamic vinegar, blueberries and freshly ground black pepper, then bring to the boil and reduce the liquid volume by half.


8. For the steak, rub the steak with olive oil and black pepper.


9. Heat a griddle pan until smoking then add the steak and griddle for three minutes on each side, or until cooked to your liking. Remove from the heat and rest the steak on a warm plate for one minute.


10. To serve, place the sweet potato mash into the centre of a warm plate. Place the steak on top of the mash and place the fennel onto the steak. Drizzle the blueberry sauce around the plate





or Chargrilled steak with mushroom sauce





For the steak


100g/3陆oz sirloin steak


1 tbsp olive oil


For the sauce


25g/1oz unsalted butter, chopped


1 tbsp olive oil


录 red onion, finely chopped


1 clove garlic, finely chopped


1 Portobello mushroom, sliced


50ml/2fl oz red wine


50ml/2fl oz hot beef stock


1 tsp chopped fresh chervil


salt and freshly ground black pepper





Method


1. Preheat the oven to 200C/400F/Gas 6.


2. For the steak, heat a griddle pan until smoking. Rub the steak with the oil then season both sides with salt and freshly ground black pepper. Add the steak to the hot griddle and chargrill for 3-4 minutes on each side, or until cooked to your liking. Remove form the heat to rest for 2-3 minutes.


3. To make the sauce, melt the butter with the oil in a frying pan over a medium heat. Add the onions and garlic and cook until softened.


4. Add the mushroom and saut茅 until cooked through.


5. Add the red wine and beef stock and bring to the boil. Reduce the heat and simmer until the liquid has reduced and thickened, then add the chervil and stir.


6. To serve, place the steak in the middle of a warm plate and spoon the sauce around.





or Entrecote Steak with Creme Fraiche and Cracked Pepper Sauce





2 entrec么te or sirloin steaks weighing about 8 oz (225 g) each, at least 1 inch (2.5cm) thick, removed from the fridge about 1 hour before you need them


2 rounded tablespoons cr猫me fra卯che


2 level teaspoons black peppercorns, coarsely crushed


10 fl oz (275 ml) fresh beef stock


2 tablespoons Cognac


1 level teaspoon butter


1 teaspoon oil


Maldon sea salt





First of all, you need to reduce the stock to half its original volume, so put it in a small saucepan and boil rapidly for about 10 minutes, then taste and add some salt if it needs it. Now measure the Cognac into a jug.





When the steaks are at room temperature, season them well with salt, then place the frying pan over a high heat and, when it's really hot, add the butter and oil, which should start to foam immediately. Now drop the steaks into the hot pan and, keeping the heat high, give them 3 minutes on one side for medium or 2 minutes for rare. Use a timer and try to leave them alone 鈥?no prodding! Now turn them over and give them another 2 minutes on the other side for medium or 1 minute for rare. After that, pour in the Cognac, let it splutter and reduce, and follow it first with the reduced stock and finally the cr猫me fra卯che and crushed pepper. Give it all a good stir, then let everything bubble, reduce and amalgamate for about 1 more minute, then serve the steaks on warmed plates with the sauce spooned over.
Surprisingly fruit goes very well with steak. Try pineapple salsa:





1 pineapple medium dice


4 tomatos seeded and medium dice


1 red onion medium dice


2 jalepeno roasted, seeded and finely chopped


2 oz lemon juice


2 Tb finely chopped fresh cilantro





Mix all ingredients together (cilantro should be added last) and serve.





I might also suggest a fruit chutney. I don't remember the recipe off the top of my head but search around for it.





Happy eating!
Worcester sauce.
If prepared properly, any sauce will ruin what the cook/chef


intended.


however, if it's to dry or the cook ain't that great, I'd probably


go for A-1 steak sauce
no recipe just good old HP brown
Heinz 57 sauce
might want to check recipes.com


in there u can browse all kinds of sauces u want.


find the 'steak diana'
Steak stuffed with Gorgonzola and Madeira Sauce! Absolutely mouth watering!!!! Just put a slit in a thick steak like Fillet Mignon and stuff with Gorgonzola- Salt and pepper- sometimes I get fancy and use garlic and shallots- (If you use garlic and shallot -add to hot oil and remove as soon as you see browning) then add steak to pan- Pan sear and finish in the oven. Ton's of Madeira Sauce recipes on line-just google Madeira Sauce (stay with the professional chef recipes)! You won't be disappointed with this one!
Heinz 57
Well if it's a good steak I would use a little wine in the pan it's been cooked in to make a jus and serve it with onion rings that have been battered and deep fried.





second best is a nice horseradish sauce.
hp brown
I like A-1 Bold right out of the bottle.
omg it has to be peppercorn sauce, the best one that i have found is from '; mackro'; a catering company, and it is made by knorr. im yet to find the perfect recipie for it, iv'e tried loads but they are not as good as this one. don't know where you are from but if you have a mackro store nearby then this one will not dissapoint. sorry i could'nt be of more help!xx
As I have access to GOOD beef, I'd never put a ';sauce'; on it... IF weather forces me to pan-fry I will deglaze with wine and reduce with some mushrooms.





I will marinate my steak in bourbon, or teriyaki, or worchestershire and grill it. I also ALWAYS press in plenty of cracked pepper-corns.
If you pan sear it the best sauce is to deglaze the pan with some Pinot Noir and reduce it to about half. The best sauce will be made with the juices from the steak.
pepper sauce. Mmmmm!
cut your steak in 2 chunks and start fryin then and thick chopped onions and mushrooms crumble in a oxo then make a jug of gravy and put that in aswell and a bit soy sause let it all cook then serve with chips beutifull or what ever ya havin
mushroom sauce is wonderful with fillet steak.
no sauce at all
Pepper sauce. A simple way to do the sauce is make up some gravy and set aside. Get a bit of brandy into the pan, make sure it sets alight add cracked black pepper (bout a teaspoon but it depends how much u are doing) Now add a bit of gravy mix together. Now add alittle double cream mix in . Thats your sauce done.
gravy
Depends what sort of steak.


If we're talking fillet - something rich and elegant like a red wine jus.


Heat a pan so its scorching - add 250ml red wine


Reduce by 2/3


Add Finely cut shallot and 1 clove garlic.


Reduce heat to simmer after 2 min


Add some juices from meat and 1 stock cube


Touch of Tomato puree and Seasoning





Serve your fillet on a bed of Roasted veg and Dauphinoise potato. Drizzle sauce around plate - garnish with fresh chives.





Sorted
Just plain Lea %26amp; Perrins......It doesent kill the flavour of the steak...........