What goes better with a delicious piece of beef than a homemade sauce. A number of classic sauces that are often offered with beef from many restaurants on the menu are stroganoff sauce, pepper sauce, mushroom sauce and bearnaise sauce. They are not that difficult to make, although they unfairly scare off many. Use the following recipes and you will have no trouble finding these festive sauces on your plate in good company with that delicious steak!
Stroganoff sauce
Ingredients
- 2 red peppers
- 1 onion
- 2 cloves of garlic
- Tabasco
- 250 grams Mushrooms
- Ketchup
- cream
- vodka
- diced tomatoes
Preparation
Cut the washed peppers into small pieces. Finely chop the onion.
Brush the mushrooms and cut them into small pieces.
Preparation
- Take a large frying pan.
- Add a knob of butter and fry the onions well.
- Then add the mushrooms and peppers. Let this simmer for about 10 minutes.
- Deglaze with vodka and brown stock.
- Add the ketchup, pressed garlic and Tabasco and let everything simmer for a while.
- Add the cream and reduce to sauce thickness.
Bearnaise
Ingredients
- clarified butter of 1 kg butter (= butter without coloring melt at a low temperature so that the bag (= le petit lait) and separate the “oil” of the butter from each other)
- 8 egg yolks
- gastrique (vinegar and tarragon decoction) or a store-bought bottle of tarragon vinegar
- salt and pepper
- fresh semi-finely chopped tarragon and a little chervil
Preparation
- Beat the egg yolks together with the gastrique in a saucepan.
- Beat the whole thing over a low heat with the aid of a beater to a solid, light yellow mass. Try to move the whisk in an 8 shape along the edges of the saucepan to avoid starting. This mixture should not exceed 70 ° C, otherwise the eggs will lose their binding strength and curdle.
- Remove the pan from the heat and gradually stir in the clarified butter.
- Season with salt and pepper and, depending on the desired taste, add a little lemon juice or a little extra gastrique.
- Mix the chopped tarragon and chervil into the sauce
mushroom sauce
Ingredients
- 250 grams of mushrooms
- cream
- bay leaf
- cognac or whiskey
- pepper and salt
- brown stock and / or meat glace
- 25 grams of good butter
Preparation
- Brush the mushrooms clean and cut the mushrooms in half lengthwise. Then you cut them into slices.
- Place a medium-sized saucepan or cooking pot on the fire, with a sufficiently wide base. Melt the butter.
- Add the mushrooms and color them nicely golden brown, season them with salt, pepper and a little thyme as desired.
- Then lower the heat a little and cover the mushrooms with the liquor.
- Add a leaf of bay leaf.
- Flambé the whole thing for a more intense taste.
- Then extinguish with the brown fund.
- Let it reduce for a few minutes and then add cream to color and taste.
- Let it boil again.
- If desired, the sauce can be added a little more with brown roux or meat glaze.
- Add a little salt and pepper to taste
pepper sauce
Ingredients
- tin or jar with green peppercorns
- cream
- bay leaf
- postage
- cognac or whiskey
- pepper and salt
- brown stock and / or meat glace
- 25 grams of good butter
Preparation
Soak the peppercorns in cold water for a few hours or boil for a few minutes to get the sharp taste off. Let them drain.
Preparation
- Put a bottom of porto in a saucepan and bring to the boil, reduce briefly.
- Add the brown stock and a dash of spirits, reduce again for a few minutes
- Then add the peppercorns and the cream, according to color and taste.
- Add a bay leaf if desired.
- Let it simmer for 15 minutes on low heat.
- If desired, thicken the sauce a little with brown stock or meat glaze.
- Do the taste test and season it if necessary.