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Started By
Message
Sauce for steak
Posted on 1/19/09 at 2:01 pm
Posted on 1/19/09 at 2:01 pm
I have a nice thcik NY Strip that I am going to cook for the Mrs. and I. I was thinking about cooking it, then have some sort of sauce drizzled over it. Any ideas?
5
Posted on 1/19/09 at 2:03 pm to cbtullis
Butter. Maybe.
Posted on 1/19/09 at 2:08 pm to cbtullis
sautee some mushrooms and onions in some butter and throw it on top. or make a cheese sauce out of some smoked gouda, that works as well.
Posted on 1/19/09 at 2:09 pm to cbtullis
Marchand de Vin Sauce
Notes: This sauce defined as "Wine Merchant's" sauce was made famous by Antoin's where it is served on tournedos. The beef stock is the key and is made with 3 or 4 soup bones, scouping out the marrow into the stock. When finished, the stock should be a little thicker than heavy cream.....enjoy
1 cup rich beef stock (see note)
1/2 cup red wine
1 stick butter
3 tablespoons flour
1/4 cup ham, finely minced
1/2 cup shallots (tops), finely minced
3 tablespoons onions, finely minced
1/4 cup garlic, finely minced
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper
In large, heavy sauce pan melt butter on low heat. Add flour and whisk to a light brown roux. Add ham, shallots, onions, and garlic. Saute about 5 minutes. Add spices and blend. While simmering, add stock and wine, stirring constantly to keep smooth. Cook over low heat about 30 minutes, stirring occasionally. Serve over beef tenderloin, tournedos, or veal.
Notes: This sauce defined as "Wine Merchant's" sauce was made famous by Antoin's where it is served on tournedos. The beef stock is the key and is made with 3 or 4 soup bones, scouping out the marrow into the stock. When finished, the stock should be a little thicker than heavy cream.....enjoy
1 cup rich beef stock (see note)
1/2 cup red wine
1 stick butter
3 tablespoons flour
1/4 cup ham, finely minced
1/2 cup shallots (tops), finely minced
3 tablespoons onions, finely minced
1/4 cup garlic, finely minced
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper
In large, heavy sauce pan melt butter on low heat. Add flour and whisk to a light brown roux. Add ham, shallots, onions, and garlic. Saute about 5 minutes. Add spices and blend. While simmering, add stock and wine, stirring constantly to keep smooth. Cook over low heat about 30 minutes, stirring occasionally. Serve over beef tenderloin, tournedos, or veal.
Posted on 1/19/09 at 2:20 pm to rutiger
This post was edited on 11/29/12 at 2:05 pm
Posted on 1/19/09 at 3:04 pm to Bleeding purple
A few months back I tried one of the Tony's C. injector kits (butter flavor), it worked well with my steaks, but I thought I could do better.
So I tried it myself:
Put some Country Crock Butter in a coffee cup and melted it in the microwave.
I then just pulled seasonings out of the cabinet and threw them in: Garlic Powder, Mrs. Dash, Tony's, Black Pepper, Crushed Red Pepper, Worcherester sauce, etc.
I then put the steak in a pan and injected them with the marinade and poured the remaining around the sides (basically letting them soak).
I then put a little parmesan cheese on top and put then in the fridge to let the marinade form a shell around the steaks.
So I tried it myself:
Put some Country Crock Butter in a coffee cup and melted it in the microwave.
I then just pulled seasonings out of the cabinet and threw them in: Garlic Powder, Mrs. Dash, Tony's, Black Pepper, Crushed Red Pepper, Worcherester sauce, etc.
I then put the steak in a pan and injected them with the marinade and poured the remaining around the sides (basically letting them soak).
I then put a little parmesan cheese on top and put then in the fridge to let the marinade form a shell around the steaks.
Posted on 1/19/09 at 3:09 pm to rutiger
quote:
sautee some mushrooms and onions in some butter and throw it on top. or make a cheese sauce out of some smoked gouda, that works as well.
had this at Longhorn recently
easy one of the better meals i've had in a while
Posted on 1/19/09 at 3:13 pm to cbtullis
My favorite is a hollandaise/bearnaise, but the last time I cooked a steak I clarified some butter and minced one clove of garlic. After the steak came off of the grill, I spread the garlic over the steak an heated the clarified butter almost to the smoke point. I then poured the butter over the steak which instantly cooked the garlic and made a nice sauce when combine with the steak juices. Very tasty!
Posted on 1/19/09 at 3:52 pm to cbtullis
My favorite steak with sauce is Beef Bordelaise
This is a folse recipe that I have adjusted so I will try and insert my notes in this.
3# Strip steak
1tsp salt
1tsp white pepper
3/4 tsp black pepper
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1 cup chopped green onions
1/2 cup chopped celery
2 tbls flour
1 cup beef stock
1 cup burgundy wine
1 tbls butter (softened)
preheat oven to 500º. Combine spices and sprinkle on steak (reserving the rest to add to sauce). Place steak on roasting rack and cover with butter. Bake 20 min. Reduce heat to 400º Bake 15 more min. for rare. While steak is cooking, remove 3 tbls of drippings and saute veggies, except green onions, in this for 10 min....add left over spice mix...add flour and brown well. Stir in broth wine and green onions...simmer for 15 min...When steak is done, drain off all but 1 tbls of fat. Slice steaks and top steak with sauce and place under broiler for 5 min. Serves 6
That poor page has more stains...must have made this a lot.
This is a folse recipe that I have adjusted so I will try and insert my notes in this.
3# Strip steak
1tsp salt
1tsp white pepper
3/4 tsp black pepper
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1 cup chopped green onions
1/2 cup chopped celery
2 tbls flour
1 cup beef stock
1 cup burgundy wine
1 tbls butter (softened)
preheat oven to 500º. Combine spices and sprinkle on steak (reserving the rest to add to sauce). Place steak on roasting rack and cover with butter. Bake 20 min. Reduce heat to 400º Bake 15 more min. for rare. While steak is cooking, remove 3 tbls of drippings and saute veggies, except green onions, in this for 10 min....add left over spice mix...add flour and brown well. Stir in broth wine and green onions...simmer for 15 min...When steak is done, drain off all but 1 tbls of fat. Slice steaks and top steak with sauce and place under broiler for 5 min. Serves 6
That poor page has more stains...must have made this a lot.
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