Steak with sauces

Steak with sauces

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Steak

Ingredients

Quantity Ingredient
4 steaks such as eye
olive oil, for brushing
sea salt and freshly ground black pepper

Method

  1. Preheat a char-grill, flat grill or large frying pan over medium–high heat.
  2. Brush the steaks with oil and season with salt and pepper. Grill for 3–4 minutes on each side for medium – timing may vary depending on size of steak – or until cooked to your liking. Transfer to a tray, cover and set aside in a warm place to rest for 5 minutes.

Garlic butter

Ingredients

Quantity Ingredient
100g butter, at room temperature
2 garlic cloves, crushed

Method

  1. Beat the butter and garlic together in a small bowl. Shape into a 6 cm log and wrap in plastic wrap, twisting and tying the ends to secure. Refrigerate for 1 hour or until firm. Slice the log into 4 rounds, rewrap in plastic and refrigerate until required.
  2. Place a butter portion on top of each cooked steak to serve.

Classic gravy

Ingredients

Quantity Ingredient
20g butter
2 tablespoons plain flour
125ml red wine
500ml beef stock

Method

  1. Add the butter to the pan in which you cooked the steak and melt over low–medium heat. Add the flour and cook, stirring with a wooden spoon, for 20 seconds. Pour in the wine and the stock, stirring to prevent lumps, and bring to the boil. Reduce the heat and gently simmer for 5 minutes, or until thick enough to coat the back of the spoon. Strain.
  2. Pour sauce over the cooked steaks to serve.

Green peppercorn sauce

Ingredients

Quantity Ingredient
20g butter
2 french shallots
1 garlic clove, crushed
1 tablespoon brandy
2 tablespoons green peppercorns in brine, drained and rinsed
250ml pouring cream
sea salt

Method

  1. Add the butter to the pan in which you cooked the steak and melt over low–medium heat. Cook the shallot and garlic until softened. Add the brandy, tilt the pan slightly and ignite to burn off the alcohol. Add the peppercorns and cream and gently simmer for 2 minutes, or until thickened slightly, to coat the back of a spoon. Season with salt.
  2. Pour the sauce over the cooked steaks to serve.

Mushroom sauce

Ingredients

Quantity Ingredient
20g butter
150g button mushrooms, sliced
1 garlic clove, crushed
4 sprigs thyme
3 tablespoons dry white wine
250g crème fraîche
sea salt and ground white pepper

Method

  1. Add the butter to the pan in which you cooked the steak and melt over low–medium heat. Cook the mushrooms, garlic and thyme until the mushrooms are softened and golden-brown. Add the wine and crème fraîche and gently simmer for 2 minutes or until thickened slightly to coat the back of a spoon. Remove the thyme sprigs and season with salt and white pepper.
  2. Pour the sauce over the cooked steaks to serve.

Béarnaise sauce

Ingredients

Quantity Ingredient
125ml white vinegar
1 french shallot, finely chopped
2 black peppercorns
3 large egg yolks
200g butter, cut into cubes
1 tablespoon lemon juice
1 1/2 tablespoons finely chopped tarragon

Method

  1. Combine the vinegar, shallot and peppercorns in a small saucepan and simmer over medium heat until reduced to 2 tablespoons of liquid. Strain and transfer to a heatproof bowl, add the egg yolks and whisk to combine. Set the bowl over a saucepan of barely simmering water and whisk until the mixture thickens and doubles in size. Gradually add the butter, 3–4 cubes at a time, whisking continuously until incorporated. Stir in the lemon juice and tarragon. Do not overheat or the sauce will split. If making the sauce in advance, keep warm.
  2. Pour the sauce over the cooked steaks to serve.
Tags:
Great
Pub
Food
Rachael
Lane
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