Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, beef steak and sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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. Following the same cooking method, onion, garlic and sliced mushrooms are fried in butter (again, in the same pan used to cook the steak) before a splash of brandy, Worcestershire sauce and Dijon mustard are added. Double cream is poured in and cooked until thick, and it's usually served spooned over the meat.
Beef Steak and Sauce is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Beef Steak and Sauce is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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
- Make ready 2 clove Sliced garlic
- Prepare 1 Beef tallow (If not, mince the fat from the meat)
- Make ready 1 Salt and pepper
- Make ready 3 tbsp *Sake
- Get 1 tbsp *Ponzu
- Take 2 tbsp *Soy sauce
- Get 2 clove *Garlic (finely chopped)
- Make ready 1 tbsp *Yakiniku sauce
In a large skillet, heat remaining butter over medium heat. 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.
Instructions 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.
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- 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.
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. You melt the butter and quickly whisk all of the ingredients together in a bowl.
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 on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
