Chimichurri

Anonymous wrote:Whatever Medium Rare serves on their steak. Too bad it's a trade secret!

They sell it on their website. It’s not cheap.

Port wine, shallots, thyme and beef stock/pan drippings (tho there won’t be too much w a tenderloin).

Jumbo lump crab meat is my topping of choice for filet.

Anonymous wrote:Compound butter

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.

Bernaise or peppercorn sauce or a blue cheese crust.

Compound butter

Everything everyone's already mentioned, plus A1. Don't care how low class it is!

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"

Just a red wine pan sauce

Au poivre or chimichuri

Whatever Medium Rare serves on their steak. Too bad it's a trade secret!

* Also if you have a good recipe for a mushroom shallot sauce, I'd appreciate it.

I like a peppercorn sauce.

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.