Steak sauce recipes
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Steak In Pepper & Whisky Sauce
-
Steak with Bellaverde Broccoli & Basil Hollandaise Sauce
-
Ribeye Steak with Green Peppercorn Sauce
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Ingredients
- 2 Fillet Steaks
- 1 oz Butter
- ½ Small finely chopped onion
- 1 tsp Worcestershire sauce
- ½ oz Finely chopped mushrooms
- 3 tbsp 3 tbs of whisky
- 2 tbsp Green or black peppercorns
- 1 tbsp Cream
Method
- Season the steaks with a little salt and pepper.
- Melt the butter in a pan and fry the steaks on both sides until cooked (according to your own personal taste).
- Remove from frying pan and keep warm.
- Gently fry the mushrooms & onion in the steak juice for about 3-4 minutes.
- Add the whisky, peppercorns and Worcestershire sauce.
- Return the steaks to the heat and bring the sauce to the boil.
- Add the cream.
- Add further seasoning if required.
- Serve with fresh vegetables and new potatoes.
Ingredients
- 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.
Ingredients
- 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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