Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, beef steak and sauce. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Beef Steak and Sauce is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Beef Steak and Sauce is something which I have loved my entire life.
Chimichurri is a South American steak sauce similar to salsa verde - but with a little kick. Instructions: Simmer onion and garlic in saucepan until soft. Steaks with Shallot Sauce WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.
To get started with this particular recipe, we must prepare a few components. You can have beef steak and sauce using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Beef Steak and Sauce:
- Get 300 grams 2 steaks
- Get 2 clove Sliced garlic
- Make ready 1 Beef tallow (If not, mince the fat from the meat)
- Prepare 1 Salt and pepper
- Make ready 3 tbsp *Sake
- Prepare 1 tbsp *Ponzu
- Make ready 2 tbsp *Soy sauce
- Take 2 clove *Garlic (finely chopped)
- Get 1 tbsp *Yakiniku sauce
In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed. In the same pan that you browned the steak, deglaze with the brandy/cognac over medium heat, scraping up any brown bits in the pan. When the brandy/cognac has reduced a bit, stir in the beef broth and cream.
Steps to make Beef Steak and Sauce:
- 30 minutes before you cook the meat, pull it out and let it reach room temperature. Right before you are about to cook it, prepare by sprinkling salt and pepper on top.
- In a frying pan, add in the beef tallow or a little bit of vegetable oil and then the sliced garlic. Heat up the garlic until it's aromatic. Be sure to take it out eventually so that it doesn't burn.
- Put the meat in the pan and cook on a high heat setting for 1-2 minutes. Right before the meat starts to render, flip it over. Please adjust your cooking time based on the thickness of your meat.
- Flip the meat and then cook for 30 seconds or so, then transfer the meat to aluminum foil to let it rest.
- While the meat is resting, make the sauce. Add the * ingredients to the frying pan and bring it to a boil. Once you do, the sauce is ready.
-
- If you cut off some of the fat from the meat, cook it until crispy, and then mix that with the sauce, the sauce will be even better.
- Garnish with some side vegetables and then pour the sauce on top and it's ready.
In the same pan that you browned the steak, deglaze with the brandy/cognac over medium heat, scraping up any brown bits in the pan. When the brandy/cognac has reduced a bit, stir in the beef broth and cream. Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Pulse until well-combined but still a bit rough in texture. Season with salt and pepper. (Image credit: Joe Lingeman) It's a butter based sauce loaded with horseradish, dijon mustard, garlic, chives, shallot, fresh thyme, a pinch of cayenne, salt and pepper.
So that’s going to wrap this up for this exceptional food beef steak and sauce recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
