I have a 284ml carton of Double Cream what sauce can I make to go with my steak tonight ?!


Question:

I have a 284ml carton of Double Cream what sauce can I make to go with my steak tonight ?



Answers: Fry off some sliced mushrooms and garlic, in butter. Put a lid on pan and cook down for 10 minutes then add some cream to make a wonderful sauce. A creamy dianne sauce (mushroom). Yum! How about a nice pepper sauce? Pour the cream into the steak pan ( once the steak is removed ) and add cracked black pepper and a drop of mustard. Yummy yup.. saute some garlic and mushrooms and add the cream,salt and pepper to taste! Some mushrooms and a few spoons of horseradish, goes really well with steak. Im a veggie but make for my partner! Ooooh steak diane! Delicious. It will sound strange but wholegrain mustard and about half a cup of cider, lots of black pepper and salt. Lovely poured over pork chops and gnocci on the side. Gorgeous! Creamy pepper sauce Oh please do try a Roquefort sauce, it's only the cheese heated and mixed with the cream so easy to make and found everywhere on menus in France, it's just a dead posh cheese burger, yet my Michelin star chef friend had trouble selling this in the UK. I forced my wench to give it a try and now she's hooked, if you choose a diane sauce or mushroom it's a waste of steak, they are much nicer with pork. Otherwise just steak with a good blob of Coleman's English ,yummmie This is one of my own recipes from my website containing same. I hope you like it (site link at the bottom.)

Sirloin Steak with Cracked Peppercorn Sauce

I love a good steak but simply cannot abide it being over-cooked. I think to be enjoyed at its tasty and juicy best it should be cooked rare, or at worst, medium rare. I remember hearing a comedian say somewhere that he liked his steak with "the moo" still in it - I tend to agree! I also make sure that I pick a cut with plenty of "marbling" in it, which equates to flavour and juiciness. I think that a good bottle of red wine is another essential when eating steak, my preferences being Shiraz or Cabernet Sauvignon.

For this recipe, you will need, per person:

1 large sirloin steak
2 or 3 chestnut mushrooms (halved downwards through the stalk)
Sunflower oil for frying

2 large potatoes (peeled and chunked)
1/2 tsp of dried thyme
Salt
2 cloves of garlic
1 tbsp of olive or sunflower oil

2 tbsp of double cream (not single cream - it will split)
1/2 tsp of whole black peppercorns (cracked in a pestle and mortar)
1 clove of garlic (crushed)

1/2 small broccoli head (split in to florets)

Remember to open your wine and allow it to "breathe!" Put your oven on to preheat to 200 degrees centigrade or equivalent with a baking sheet inside. Parboil your potatoes for 8 to 10 minutes then drain well. In a large bowl, put your olive oil, thyme and salt and carefully stir the potatoes around until well coated. Put them on the baking sheet in the oven for twenty minutes. In the same bowl (unwashed) put your two cloves of crushed garlic and after 20 minutes, again stir the potatoes through the residue and put them back in the oven for another 10 minutes. Put your broccoli in to a large pan of boiling, salted water. Put your sunflower oil in to a frying pan and get it up to a high heat. Season your steak with pepper only and fry for 2 to 3 minutes at the most on each side along with the mushroom halves. Remove the pan from the heat and set aside for the meat to rest while you make your sauce. Put the cream in a small saucepan and gently heat. Add the pepper and the crushed garlic, stirring well with a wooden spoon. After a few minutes your sauce should start to thicken. You can now drain your broccoli and plate up.



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