Steak sauce recipes
Our top 3 of 7 Steak sauce recipes
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Mushroom Mustard Sauce
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Ribeye Steak with Green Peppercorn Sauce
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Steak with Bellaverde Broccoli & Basil Hollandaise Sauce
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Recent recipes
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Ingredients
- 1 punnet Brown cap mushrooms
- 1 punnet Shitaki Mushrooms
- MS Chilli Garlic seasoning
- 1 small pot Single Cream
- 1 tablespoon Dijon mustard
- butter for frying
Method
- 1. Peel and slice the brown cap mushrooms and wash and chop up the shitake mushrooms.
- 2. Put a large knob of butter in the frying pan and gently fry the mushrooms.
- 3. Add seasoning , salt , pepper and I use the M&S Chilli and Garlic mill.
- 4. Vigorously mix the dijon together with the cream and then pour over the browned mushrooms.
Tips
You can buy the peppercorns canned (packed in salt water or vinegar) or dried, the recipe works well with either kind, though the canned type will be slightly softer.
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Add commentIngredients
- YOU WILL NEED
- 4 ribeye steaks. about 180 grams each and 1 to 1½ -inches thick
- 1 tablespoon Butter
- 1 tablespoon olive oil
- 6 tablespoons brandy. warmed
- ½ cup minced shallots
- 2 tablespoons canned green peppercorns. rinsed and drained, or 1 to 2 tablespoons dried green peppercorns
- ¾ cup whipping cream or crème fraîche
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh tarragon leaves. chopped
- salt and freshly ground black pepper to taste
Method
- Melt the butter and oil in a large frying pan over a medium to high heat add the steaks and cook, turning once, until well browned on both sides and done to your liking, cut to test (6 to 8 minutes for rare).
- Add the warmed brandy and ignite shake or tilt the pan until the flame dies down and then transfer the steaks to a serving dish and keep warm.
- Add the shallots to the pan and cook over a high heat, stirring, until the shallots are soft, about 2 to 3 minutes.
- Add the peppercorns, cream, mustard, and tarragon, bring to a boil and cook stirring, until large, shiny bubbles form and the sauce is slightly thickened, it will take about 3 to 4 minutes. Stir in any accumulated meat juices from the serving dish.
- Season with sea salt and freshly ground black pepper and pour over the steaks.
- Serve and Enjoy!
John H Glen has contributed to these popular cooking recipes:
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Add commentIngredients
- 350g new potatoes
- 4 x 150g Sirloin Steaks
- 15ml + 5 ml olive oil
- 2 spring onions. finely sliced
- 400g Bellaverde broccoli
- 50g butter
- 1 large egg yolk
- 10ml lemon juice
- 2tbsp fresh basil leaves. chopped
- salt and freshly ground black pepper
Method
- 1. Cook the potatoes in boiling salted water for 10-15 mins or until tender. Whilst they cook, heat a griddle pan. Rub 5ml/1tsp of olive oil over both sides of the steaks and season with salt and pepper.
- 2. Prepare the bellaverde® by washing and trimming a little off the end of each spear. Bring a large pan of lightly salted water to the boil.
- 3. To make the hollandaise: Melt the butter in a small pan. Place the egg yolk in a blender and with the motor running, slowly pour in the hot butter, then blend until the mixture thickens. Stir in the lemon, basil and salt and pepper to taste.
- 4. Cook the steaks on a hot griddle pan for 10-12 mins or until cooked to your liking.
- 5. Meanwhile, cook the bellaverde® in boiling water for 3 mins or until just cooked. Drain well in a colander. Keep warm.
- 6. Drain the potatoes, return to the pan then lightly crush them
- with a fork, stir in 1tbsp of olive oil, spring onions and
- plenty of seasoning.
- 7. Divide the potatoes between four plates, then arrange the
- steaks and a few bellaverde® spears on each, spoon over the
- hollandaise and serve.
2 Comments
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Add commentcarol savage Mon Feb 18 2013 • Reply
I made this one for Valentines with some added brandy it was fabulous!
cocinero Sun Feb 26 2012 • Reply
I like the look of this, into my favourtes for the next steak meal