Best steak sauces made from scratch?!


Question: Would like to try some new Recipes


Answers: Would like to try some new Recipes

When I make steak, I use a cast iron skillet and sear on both sides then put it in a 350 degree oven to complete the cooking. When done, I remove the steak(s) and then I place the pan on the stove top and deglaze with port wine. When it reduces a little I add 2 or 3 pats of butter, one at a time and stir. Adjust with salt and pepper. It is one of the best sauces I had with steak. You can add prunes or raisins if you like.

We like this mushroom sauce....

Wild Mushroom Sauce

2 Tbsp. finely chopped shallots
2 oz. butter (1/2 stick)
1 lb. assorted wild mushrooms, sliced (portabello, morel, shitake, cremini...whatever is available at the market)
1/2 cup Red Wine
3 oz Demi-Glace Gold Sauce*
1 cup Hot Water
Salt and Pepper to taste

*If you can't find Demi-Glace Gold, you can substitute 1 cup of homemade demi-glace or 2 cups of veal stock reduced by half and forget about the cup of hot water.



Prepare Wild Mushroom Sauce:
Demi-Glace Gold Sauce comes with easy instructions, but here’s how I make it.

Melt butter in a saucepan and saute shallots until transparent, approximately 2-3 minutes.

Add red wine, preferably something you may be sipping while you are preparing this meal. Don’t use plain old cooking wine, big mistake. Add mushrooms and cook until tender and wine has reduced to an essence.

Add Demi-Glace Gold and stir (with a whisk if you have one) until dissolved.

Add hot water and simmer until the sauce has thickened, approximately 8-10 minutes. Salt and pepper to taste and serve over the steaks (and mashed potatoes).

Flambe the steak when it's nicely seared and sealed, using Cognac or a good American wine brandy. Large dessert spoon of elderberries or blackberries you picked and jarred last year, or de-frozen blackberries or blueberries with a little sugar. Turn down the heat and turn the steak in the fruity mixture. You'll see it turning into a black sauce..if too think add a bit more Cognac. Now's the time to sprinkle on sea-salt and smoked Hungarian paprika. You'll know what
to do next! Keep your hands of it until you get to the table!

take a package of mushrooms, slice, and sautee in olive oil or butter. meanwhile, combine white pepper (1 tsp.) rosemary, oregano (small handfuls for herbs), and some chicken stock (1/2 cup). Add 1/8 cup of flour to thicken (or more depending on thickness wanted.) Add the mushrooms WITHOUT the olive oil or butter it was cooked in. Heat up and serve over steaks..

Bearnaise.

Steak Sauce

4 oz Worcestershire sauce
4 oz Soy sauce
8 oz Catsup
2 oz Vinegar
4 oz Brown sugar
2 ts Cinnamon
2 ts Powdered sugar
2 ts Prepared mustard
Black pepper
Red pepper
Salt

Instructions:
Mix all of the ingredients together. Baste steaks while charcoaling or use
at the table on hot steaks.





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