3 Steak Sauces You Can Make In Minutes

July 1, 2019
by Rebecca Down Steak Night

    If our recipe feedback tells us one thing, it’s that our customers love steak. From the ultimate beef cuts guide to Head Chef André’s top tips for cooking the perfect steak, we’ve got all the info you need to help you perfect your steak cooking technique.

    And to give you the know-how, skills and confidence to cook the perfect steak from your kitchen, we’ve introduced a new limited edition collection of ‘Steak Night’ recipes for you to add to your box over the next couple of weeks.

    Discover a Premium 21 day aged prime cut of Irish sirloin steak recipe each with sauces and sides – the perfect midweek treat – for just £2.99 extra per person. You’ll find these delicious ‘Steak Night’ recipes with a PREMIUM tag on the menu, so keep an eye out for them when you’re choosing next week’s favourite recipes.

    There’s no denying the importance of matching your steak with a delicious home-made sauce. To add to the recipes we’ve got coming up, we asked our culinary team to create 3 sauces that can be made in minutes. All these sauces serve two.

    1. Classic peppercorn sauce

    This classic, creamy steak sauce can be ready in no time.

    Put 2 tbsp red wine vinegar into a large, non-stick frying pan and bring to a simmer. Add 150ml chicken stock and reduce the mixture by half over high heat. Add 2 tsp green peppercorns, crushing a few of them gently in the pan with the back of a spoon. Season and reduce, then stir in 4 tbsp double cream. Simmer for 1 or 2 mins until the sauce is slightly thickened.

    2. Salsa verde

    This fresh, zesty Italian green sauce doesn’t require any cooking and can be whizzed up in a magimix or mixed in a bowl for a super quick side.

    Chop a small bunch each of parsley, chives and mint into small pieces and mix in a bowl with 1 tsp capers2 or 3 chopped anchovies, 1 crushed garlic clove, the juice of lemon and 3 tbsp olive oil. Mix well and season to taste.

    3. Béarnaise Butter

    Heat a splash of oil in a small saucepan over medium-high heat. Add the shallot and cook, stirring until softened, 3-4 mins. Add 1 garlic clove and cook for a 1 minute more then transfer to a bowl. Allow to cool, then 30g butter and use a spoon to mash the butter and shallots together. Next, mix in the parsley and tarragon. Béarnaise butter made!

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