There are plenty of great sauces to enjoy with beef and steaks.
Best used with a juicy fillet steak, peppercorns need to be crushed or at least cracked, otherwise they can be too pungent and hard on the teeth! You can use mixed peppercorns or all black or all green ones, the choice is yours. To serve 4, sweat off some finely chopped shallots or finely chopped onions in some Flora Buttery, add a dash of brandy if desired and about 300ml of beef stock made with a Knorr Knorr Rich Beef Stock Pot. Cook on high heat for 5-10 mins until the sauce starts to thicken, before adding around 100ml of Elmlea Double and some crushed peppercorns. Now reduce heat and heat through for a further 5-10 mins. Pour over your cooked steak and enjoy.
Click here to try our Steak au Poivre with delicious Peppercorn Sauce.
Best served with sirloin or rump steak, this is a classic French red wine sauce. It’s traditional to use a Bordeaux such as a Claret as the sauce originates from the Bordeaux region. There are many variations, but for a quick and easy version to serve 3-4, sweat off some chopped shallots and chopped garlic in a small saucepan with some Flora Buttery, add 8-10 crushed white peppercorns and a large glass of red wine and cook on high heat until the wine reduces by a third. Add around 300 ml of beef stock made with a Knorr Rich Beef Stock Pot and cook for around 20-30 minutes on medium heat or until the sauce has thickened enough to coat the back of a spoon. Traditionally Bordelaise Sauce includes bone marrow which is freshly cooked in a small pan in a very small amount of boiling water for 30 seconds then drained and added to the sauce just before serving. But you can swap the bone marrow for some sliced button or chestnut mushrooms which are best added at the same time as the red wine along with some herbs of your choice such as sage or rosemary. The herbs don’t need to be chopped, you can just remove them before serving.
Bearnaise is another French classic. You can buy it ready made in supermarkets, but it’s quick and easy to make from scratch and tastes so much better. To serve 4, place some finely chopped shallots and some chopped tarragon in a small saucepan, add a pinch of freshly cracked black pepper, a sprinkle of Knorr Aromat and a couple of tablespoons of white wine vinegar. Cook on medium heat for 5 minutes or until the liquid reduces by half, remove from the heat and let cool for 5 minutes.
While the white wine vinegar is cooling, in a separate pan, heat 100g of Flora Buttery until it melts, remove from the heat and set aside to cool. Add 3 egg yolks and the juice of half a lemon to the cooled white wine vinegar. Place the pan over low heat and whisk continuously for 2-3 minutes, increase the heat to medium and continue whisking for another 5-6 minutes until the sauce starts to thicken.
Remove from the heat and whisk in the melted Flora Buttery, a little at a time. To finish the sauce add some freshly chopped chervil and some extra freshly chopped tarragon. Delicious!
As a super quick alternative, instead of the eggs, remove the saucepan from the heat, after 2 minutes add around 50ml of Hellmann’s Mayonnaise to the white wine vinegar. Now heat 100g of Flora Buttery in a microwave until it melts and thoroughly whisk into the pan with the lemon juice. Finish with the extra freshly chopped herbs.
Blue Cheese Sauce
For a great blue cheese sauce try melting 2 tbsp of Flora Buttery in a small saucepan on medium heat. Add 1 tbsp of plain flour and stir in really well. Now whisk in 150ml of milk, a little at a time. Bring to a gentle boil, then reduce to a low heat. Add some chopped Stilton Blue Cheese, a sprinkle of Knorr Aromat and a pinch of freshly ground black pepper, stir in well and cook gently for 3-5 minutes until the cheese has completely melted then serve immediately with your favourite steak. Serves 3-4.
For a great tasting Teryiaki sauce to serve 4, bring around 60ml of water to boil in a small saucepan. Crumble in a Knorr Beef Stock Cube and add 1 tbsp soy sauce, 60ml of sake, 2 tbsp of mirin, 1 tsp of freshly grated ginger and 2 tbsp of runny honey. Bring the mixture to a simmer, stirring regularly and leave to cook for 3-4minutes until slightly thickened. Remove from the heat and add some freshly chopped spring onions to serve. For some great extra heat try adding a freshly chopped small hot red pepper in with the grated ginger. As well as pouring the sauce over your steak a great idea is to marinade your rump steaks overnight in this sauce for super tender and deeply flavourful results.
Red Wine Sauce
For a great tasting, quick red wine sauce, bring 300ml of water to the boil in a small saucepan. Add a Knorr Rich Beef Stock Pot and simmer on medium heat for 5-10 minutes until the stock reduces by half. Add a small glass of red wine and a tablespoon each of dark brown sugar and balsamic vinegar. Pour in any meat juices you may have and cook for another 10-15 minutes on medium high heat until the sauce has reduced by half again. Will serve 4 as an accompaniment to steaks or roast beef. As an easy variation to this recipe, try sweating off a couple of finely chopped shallots first, then pour in the red wine, Knorr Rich Beef Stock, sugar and balsamic vinegar. Add a bay leaf if you like and any meat juices you have. Bring to the boil then cook on medium heat for 15-20 minutes until the liquid reduces by 2/3rds. Finish by adding some freshly chopped chives and flat parsley.