Tag: best sauce for steak

Green Peppercorn Sauce

by Karen ClaassenLeave a Comment on Green Peppercorn Sauce
Green Peppercorn Sauce

This peppercorn sauce can obviously be served with any meat of your choice but is really elevated when made in the same pan as the steaks.

80ml brandy
180ml beef stock
125ml cream
45ml canned green peppercorns

Cook your steak in a cast-iron pan, remove the meat but keep the pan on the heat.
Add the brandy to the hot pan.
Turn the heat to medium-high and simmer for a few minutes while scraping down the pan.
Reduce the brandy by half and until you can no longer smell the alcohol.
Pour in the beef stock, bring to a quick simmer and cook until it has also reduced by half.
Turn the heat down to medium and pour in the cream.
Add the peppercorns and cook for 2 minutes.
Taste and season the sauce with salt and a few good grindings of black pepper.
Serve as needed.

Rump Steak with Smokey Chimichurri Sauce

by Karen ClaassenLeave a Comment on Rump Steak with Smokey Chimichurri Sauce
Rump Steak with Smokey Chimichurri Sauce

125ml olive oil
30ml red wine vinegar
125ml finely chopped parsley
125ml finely chopped roasted peppers (Search the recipe: How to prepare Smokey Sweet Peppers)
4 cloves of garlic, minced
10ml oregano/thyme leaves
5ml salt

Add all the ingredients to a small mixing bowl and stir together.
Set aside for 30 minutes so that the flavours can develop.
Serve with flame grilled rump steak.

Green Peppercorn Sauce

by Karen ClaassenLeave a Comment on Green Peppercorn Sauce
Green Peppercorn Sauce

Make this sauce part of your repertoire and elevate that steak to the next level!

83ml brandy
190ml beef stock
125ml cream
15ml canned green peppercorns

Pour the brandy into the pan in which you have cook the steak. If you barbecued your steak, pour it into a small saucepan.
Turn the heat up to high and simmer the brandy for about 2 minutes to cook off the alcohol.
Add the beef stock and cook until reduced by half – about 5 minutes.
Turn the heat down to medium-low and add the cream and peppercorns.
Gently simmer the sauce for 2 minutes, while stirring.
Taste the sauce and season with salt and pepper.
Spoon over steak and serve.

Easy Béarnaise Sauce for steak

by Karen ClaassenLeave a Comment on Easy Béarnaise Sauce for steak
Easy Béarnaise Sauce for steak

There is nothing like a good, well cooked steak except when it has the perfect sauce to go with it and a classic Béarnaise sauce is always a winner. This is an easy version of the classic that will not split but will deliver on taste.

25g butter
1 small onion, very finely chopped
5ml white wine vinegar
100g crème fraîche
5ml Dijon mustard
2,5ml capers, chopped
a small handful of fresh parsley, chopped

Melt the butter in a small saucepan over a medium heat.
Add the chopped onion and gently cook for 5 minutes.
Add the white wine vinegar and cook for another 2 minutes.
Remove the saucepan from the heat and stir in the crème fraîche, mustard and capers.
Serve on a well cooked sirloin steak.