Sauce to go with steak?

Question

I'm making steak tonight and I need a sauce to go with it... but not peppercorn! I'm bored with peppercorn sauce!

What's A1?!

Answer 1

I always use A1
But hey I'm sure you'll find new more delicious sauces with what everyones saying

Answer 2

Peppercorn

Answer 3

Fillet steak with red wine sauce

Serves 1



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
150g/5½oz beef fillet steak
2 asparagus spears
1 tsp olive oil
salt and freshly ground black pepper
For the 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



Method
1. Cut a pocket into the fillet steak and stuff with the asparagus spears. Rub the steak with olive oil, salt and freshly ground black pepper, to taste.
2. Heat a small frying-pan over a high heat. Add the steak and fry for two minutes on each side (or longer, according to taste) and set aside on a warm plate.
3. Meanwhile, to make the sauce, 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.
4. Serve the steak with the sauce poured over.

Answer 4

Hi Katie
First, I assume you'd like to make your own sauce rather than simply buy one of the usual bottled varieties.
The first link below will give you a number of options.

Second, similar to sauces are compound butters used to top meats, seafoods and veggies.
The second link below will give you recipes for these.

Finally, certain salsas can be used to enhance the flavor of your steak or complement that flavor.
The third link addresses some of those choices.

Enjoy your steak the way that tastes good to you and your family.

(Added for Katie: Katie, "A-1 Sauce" is a bottled sauce made in America for use with beef - primarily - as well as some other food items. It is made by the Kraft Company and contains: tomato puree, distilled vinegar, corn syrup, salt, raisin paste, crushed orange puree, some spices and garlic and onion, caramel coloring, and potassium sorbate which is a preservative, and xanthan gum.

It is quite a popular bottled sauce, as is Heinz 57 and Worcestershire.

I prefer to make my own sauces when I have the time for many reasons: I love to cook, I like knowing exactly what ingredients I am using, and if possible - I like to avoid a variety of "preservatives."

Having said that - I do occasionally use A-1 myself.

Hope this answers your question. )

Answer 5

steak diane..........cream,french mustard,mushrooms,a few chopped onions,i think thats it,the wife cooks it and its gorgeous,but shes out....hang on ill try googling it for the receipe.
1) Finely chop a small onion and some closed cup or button mushrooms
2) heat some butter in a pan and add the onions and mushrooms and cook until soft
3) add some whiskey or brandy and heat (take care as the pan may spontaneously flame)
4) once the alcohol has cooked out, add some thick double cream (stirring continuously to avoid the sauce separating)
5) reduce temperature under the pan and let the sauce reduce down and bcome a really thick creamy sauce
6) serve over your steak and enjoy.

Answer 6

An Irish Whiskey and Cream sauce with a hint of peppercorn

Answer 7

Sauce Bernaise

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27571,00.html

Sauce Bordelaise
1 cup dry red wine
2 ounces shallots, chopped
1/4 teaspoon crushed peppercorns
1/2 bay leaf
1 pinch thyme
1 quart demi-glace
2 ounces butter

Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

Answer 8

A1 Steak sauce.

Answer 9

It's a shame to smother a great steak with Ketchup or A-1. Deble 20 is correct. A garlic butter sauce with parsley, sauteed mushrooms and onions( or shallots) accents a steak without overpowering it. I sometime add a dash of soy for a little kick.

Answer 10

YOu should try a Bourduex Sauce.
Saute Onion, garlic, and mushrooms in butter. After a few minutes add red wine and slat and pepper. Allow to reduce by 1/2. Excellent

Or A.1