There are few things in the world that make a great piece of perfectly cooked steak taste better, but there’s no denying the importance of matching your meat with the perfect sauce. If you’re looking for a sauce to serve alongside steak then look no further. We’ve got a recipe for our two favourite classic steak sauces, peppercorn and Béarnaise.
2 tbsp mixed peppercorns
1 finely diced shallot
100ml beef stock
60ml double cream
- Gently crush the peppercorns in a pestle and mortar.
- In a saucepan, melt the butter. Add the shallots and sauté on a medium heat until soft, then add the peppercorns and brandy, allow to simmer for 3 minutes.
- Add the beef stock, simmer for a further 3 minutes, then finally add the cream, reducing the heat to low.
- Heat through, then season with salt to taste.
1 tsp peppercorns
1 bay leaf
2 sprigs tarragon
2 tbsp white wine vinegar
2 egg yolks
1 tbsp lemon juice
2 tbsp chopped tarragon
- Finely dice the shallot and lightly fry in a touch of oil.
- Remove from the heat and allow to cool slightly, then add peppercorns, bay leaf, tarragon stalks and vinegar.
- Bring to the boil, then remove from heat, strain and set aside.
- Melt the butter in the pan.
- Bring another small pan of water to a simmer, then whisk egg yolks in a heat proof bowl with the flavoured vinegar above the simmering pan of water. Whisk until it begins to thicken, then slowly add the melted butter.
- Finally, stir through the lemon juice and fresh tarragon.