Steak Sauce Recipes

• total time: 44 minutes

Ingredients

2 tablespoons Black Peppercorns

1 tablespoon Unsalted Butter

1 tablespoon Sunflower Oil

2 medium Shallots Finely chopped

to taste Salt (Adjust to taste)

1/4 cup Brandy

1 cup Beef Stock

1 tablespoon Worcestershire Sauce

1/2 cup Double Cream (Heavy Cream)

Directions

Heat a medium skillet over medium heat. Add sunflower oil and unsalted butter, allowing it to melt. Stir in finely chopped shallots and sauté for 2-3 minutes until fragrant and translucent.

Crush black peppercorns and stir them into the skillet. Cook for another minute to release the flavors.

Pour in brandy to deglaze the pan, scraping the bottom with a wooden spoon. Allow it to simmer for 1-2 minutes until it reduces slightly.

Incorporate beef stock and Worcestershire sauce into the skillet, stirring well. Let it simmer for 3-5 minutes until it thickens.

Stir in double cream and cook gently for about 2 minutes. Adjust seasoning with salt to taste.

Mushroom Cream Sauce

Ingredients

2 cloves garlic, crushed

1-2 teaspoons balsamic vinegar or Worcestershire sauce

1 cup brown mushrooms, sliced

1/2 cup light cream (reduced fat cream or heavy cream)

Instructions

Prepare Steaks: Allow steaks to stand at room temperature for 30 minutes. Season with salt and pepper.

Cook Steaks: Heat a skillet over medium-high heat. Sear steaks for 3 minutes on each side. Baste with butter, garlic, and herbs.

Make Mushroom Sauce: In the same pan, sauté garlic, add vinegar, mushrooms, and cream. Season with salt and pepper.

Serve: Plate steaks with mushroom sauce and enjoy!

Bearnaise Sauce

Ingredients

1 cup unsalted butter (227g)

2 tablespoons white wine vinegar (30ml)

2 tablespoons finely diced shallots (30g)

3 egg yolks

1 tablespoon fresh tarragon (15g), chopped

Salt and pepper to taste

Instructions

Prepare your ingredients by finely chopping shallots and measuring out vinegar, tarragon, and egg yolks.

In a saucepan over medium heat, combine shallots, white wine vinegar, and half of the tarragon. Simmer until reduced by half.

Melt the unsalted butter in anot