Anyone got a simple sauce recipe for a beef steak?

The Bishops's coming to dinner. I want to impress. Has anyone got a simple sauce recipe to go with a beef steak?

Many thanks.

Sounds like a man who puts the water in the whiskey :excl:

But if you really must have a sauce on your steaks, this should impress the Bishop:

INGREDIENTS:

* 1 tablespoon butter
* 1/2 cup minced white onion
* 3 cloves garlic, minced
* 1 tablespoon chopped fresh thyme
* 3/4 cup beef broth
* 1/2 cup port wine
* 1 tablespoon vegetable oil
* 3/4 cup crumbled blue cheese
* 1/4 cup bread crumbs

DIRECTIONS:

1.
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.

2.
Preheat the oven to 175 degrees C. Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.

3.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 63 C. You may adjust this time to allow the steaks to finish just below your desired degree if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the bread crumbs and blue cheese. Top each steak with a layer of this mixture.

4.
Preheat the grill. Place steaks under the preheated grill until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Cheers, Mike. I'll give that one a go. Garlic, cheese and plonk always good. Any more?

I must admit, I generally just knock something up from what I have available, or crack open a Tetra-Pack.

Even the top chefs use Tetra-Packs for the standard stuff -- You can always pimp it up...

http://www.bbc.co.uk/food/recipes/

Link 2

if you don't want it nude then I always think you can't beat peppercorn sauce with steak.

This is nice and quick:

- saute some shallots (coupla mins)

- add cracked peppercorns - green or back are best, steer clear of mixed - may look pretty but white peppercorns ruin the flavour (JMO)

- add red wine (not cheap stuff) or brandy
reduce this down, i.e cook till not a lot of liquid left

- add some stock, and if you timed this right the juices from the steak
simmer till sauce has thickend (few mins) and voila!

Usually if I make the sauce with brandy then I forego the stock and just add the meat juices and stir in some cream.

Oh, that sounds good, Loopy. Thanks.

Cheers for links, Hamburger