Steak Sauce
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Anonymous
| Someone mentioned a mushroom steak sauce recently. What's your favorite sauce for when serving a filet? Looking for a Christmas Eve option to jazz up our steaks. We already have a horseradish dill sauce. |
Anonymous
| I like a peppercorn sauce. |
Anonymous
| * Also if you have a good recipe for a mushroom shallot sauce, I'd appreciate it. |
Anonymous
| Whatever Medium Rare serves on their steak. Too bad it's a trade secret! |
Anonymous
| Au poivre or chimichuri |
Anonymous
| Just a red wine pan sauce |
Anonymous
|
I once or twice a year make this:
https://www.thepioneerwoman.com/food-cooking/recipes/a8889/grilled-ribeye-steak-with-onion-blue-cheese-sauce/ My husband calls it "sin sauce" |
Anonymous
| Everything everyone's already mentioned, plus A1. Don't care how low class it is! |
Anonymous
| Compound butter |
Anonymous
| Bernaise or peppercorn sauce or a blue cheese crust. |
Anonymous
I use the garlic herb butter from WF when finishing the steak in a pan. Scrape up all the bits from the pan at the end and that's the sauce. |
Anonymous
| Jumbo lump crab meat is my topping of choice for filet. |
Anonymous
| Port wine, shallots, thyme and beef stock/pan drippings (tho there won’t be too much w a tenderloin). |
Anonymous
They sell it on their website. It’s not cheap. |
Anonymous
| Chimichurri |