Delicious Sauces to Compliment your Steak

You can’t serve up a steak without the perfect sauce! Here is Church’s guide to some of our favourite sauces. It is sure to make your steak dinner a winner!


Peppercorn Sauce (serves 4)


Ingredients

  • 60 Grams butter
  • 1 Shallot, finely chopped
  • Half a garlic clove, finely chopped
  • 50ml Brandy, optional
  • 100ml Beef stock
  • 100ml Double cream
  • 2-3 Table spoons of crushed peppercorns


Method

  1. Add butter to a pan, over a medium heat saute the shallots util soft then add the garlic.
  2. Add the brandy, beef stock and peppercorns and bring to the boil, simmer for 3 minutes.
  3. Stir in the cream and reduce the heat to warm through the cream without boiling.
  4. Once the sauce is at your desired consistency, take off the heat and season to taste.


Mushroom Sauce (serves 4)


Ingredients  

  • 1tbs Butter
  • 2 Shallots finely sliced
  • 200g Button mushrooms
  • 1 Garlic clove finely chopped
  • 100ml White wine
  • 100ml Beef stock
  • 50ml Double cream


Method

  1. Heat the butter in the pan and saute the shallots, once soft add the mushrooms and garlic and fry for a further 5 minutes.
  2. Add the wine and simmer until reduced by half.


  1. Add the beef stock and simmer for a further 3-4 minute until reduced.
  2. Turn down the heat and stir in the cream. Don't let the cream boil. Take off heat and season the taste.



Salsa Verde (serves 4)



 Ingredients  

  • 1 Bunch of flat leaf parsley
  • 1 Bunch of basil
  • 1 Bunch of mint
  • 1 Clove of garlic
  • 3 Anchovy fillets
  • 1 Small handful of capers
  • 1 Teaspoon of dijon mustard
  • 1/2 lemon juice (keep lemon zest for later)
  • Glug of extra virgin olive oil


Method

  1. Finely chop all the herbs, garlic, capers and anchovies.
  2. Place the chopped herbs and garlic into a bowl and mix in the mustard and lemon juice. Slowly add the olive oil until you reach your desired constancy.
  3. Season to taste.


Blue Cheese Sauce (serves 4)


Ingredients  

  • 250g Double cream
  • 3 Tbs of Worcestershire sauce
  • 50g Blue cheese, crumbled


Method

  1. Pour the cream and Worcestershire sauce into a saucepan and heat through.
  2. Once the cream is simmering add the crumbled blue cheese and stir through until melted
  3. Season to taste.






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enquiries@churchsbutchers.co.uk
01992573231
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