Steak Fillets with Roast Sweet Potato Discs. Sauce Ideas Please?

Question

I would like a recipe for a sauce to serve with the above. I have the following ingredients at my disposal:
double cream, shallots, spring onion, red wine vinegar, white wine vinegar, honey, lime, lemon, mustard, ginger, garlic, butter, teriyaki sauce, balsamic vinegar, cider vinegar, olive oil, and other basic store cupboard items.

Preferably I would like to incorporate the double cream in the sauce.

But all ideas welcome. Please feel free to ask any relevant questions.

Ta

Hi Jenny. I could get some anchovies. What was your recipe?

Answer 1

Can I have your recipe too....sounds yummy

Answer 2

Try the following

Pepper sauce

55ml/2fl oz red wine
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
55ml/2fl oz double cream
½tsp freshly ground black pepper

Place the wine, Worcestershire sauce, mustard, cream and pepper in a small saucepan. Bring to the boil and reduce for five minutes, or until thick.

or mushroom sauce
25g/1oz unsalted butter, chopped
1 tbsp olive oil
¼ red onion, finely chopped
1 clove garlic, finely chopped
1 Portobello mushroom, sliced
50ml/2fl oz red wine
50ml/2fl oz hot beef stock
1 tsp chopped fresh chervil
salt and freshly ground black pepper

Melt the butter with the oil in a frying pan over a medium heat. Add the onions and garlic and cook until softened.Add the mushroom and sauté until cooked through. Add the red wine and beef stock and bring to the boil. Reduce the heat and simmer until the liquid has reduced and thickened, then add the chervil and stir.

or Bearnaise sauce
250g/8¾oz butter
1 tbsp lemon juice
2 tbsp tarragon vinegar
2 egg yolks
splash of water
1 tbsp fresh tarragon, roughly chopped
1 tbsp fresh flatleaf parsley, finely chopped

Melt the butter in a saucepan. Place the lemon juice and vinegar into another saucepan and bring to the boil. Place the egg yolks and a splash of water into a blender or food processor. Blend the ingredients together, slowly adding the hot butter to the mix as you go, little by little. Continue to blend until sauce thickens. Add the tarragon and parsley and blend to combine

or Steak with a blue cheese sauce, served with sauteed rosemary sweet potatoes and an onion gravy

1 tbsp olive oil
50g/2oz rump steak
85g/3oz blue cheese, crumbled
For the sautéed sweet potatoes
2 tbsp olive oil
½ sweet potato, peeled and diced
2 sprigs of rosemary
For the onion gravy
1 tbsp olive oil
2/3 red onion, sliced
4 tbsp red wine
2 tsp arrowroot
1 tbsp tomato purée
½ beef stock cube
6-8 tbsp hot water

Method
1. Preheat the grill to high.
2. For the steak with blue cheese sauce, heat a small frying pan and add the oil. When the oil is hot, add the rump steak. Sear for two minutes on each side, for a rare-to-medium-rare steak, longer if preferred.
3. Place the crumbled blue cheese on top of the steak, then place under the grill for 3-4 minutes, or until the cheese has melted and is golden.
4. Leave on a warm serving plate to rest, until needed.
5. For the sautéed rosemary sweet potato, heat the oil in a frying pan, over a moderate-to-high heat. When hot, add the sweet potato and sauté for five minutes, tossing in the pan every so often, to achieve a good all-over colour.
6. Add the rosemary sprigs, reduce the heat, and cook for a further 6-8 minutes, or until tender.
7. For the onion gravy, heat the oil in a saucepan over a moderate heat.
8. Add the sliced onion to the pan and sweat for four minutes, with the lid on.
9. Place the red wine into a bowl, stir in the arrowroot, then place this mixture into the pan with the onions. Cook for 2-3 minutes without the lid.
10. Add the tomato purée, then crumble in the beef stock cube before adding the water.
11. Cook the gravy for 2-3 minutes more, until thick and hot.
12. To serve, place the sautéed rosemary sweet potatoes onto the same plate as the rested steak, and pour over half of the onion gravy mixture.

Answer 3

I dated a Swiss chef years ago, best steak I ever ate, he covered it with butter, onion slices and lemon slices, grilled it turned it and did it again. Sweet potatoes, just put a little butter and when they are cooked put cream on them if you want---rather messy.
Remember to eat good food is in the food not the sauce which changes the original food. have a great dinner.

Answer 4

Pepper sauce or HP

Answer 5

I would make a pepper dijon cream sauce.

Answer 6

No sorry, you have'nt got any anchovies.

Answer 7

peppercorn or mushroom love them both with steak.