My Food Bag chef Ella ‘Katsu’ shares her favourite sauce recipes for enjoying with your steak.
Creamy Mushroom Sauce
Creamy mushroom sauce is the perfect accompaniment to your steak. This 5-ingredient recipe is simple and quick – it will transform your next steak dinner into a restaurant-worthy dish!
- 1 shallot or small brown onion, finely diced
- 2 garlic cloves, minced
- 2 Tbsp butter
- 250g mushrooms (button or portobello), thinly sliced
- 125ml cream
- Prep shallot and garlic. Melt butter in small fry-pan over medium-high heat. Cook shallots and garlic for about 5 minutes, until softened.
- Prep mushrooms. Add to pan and cook for a further 5 minutes, until softened. Deglaze pan with whisky.
- Add cream and season to taste with salt and pepper.
Hollandaise
Hollandaise is an absolute classic steak sauce. It’s a delicious emulsion of butter, egg yolks and lemon juice. You can turn your Hollandaise into Béarnaise sauce (another sauce that pairs well with steak!) by adding fresh or dried tarragon. Remember to keep your saucepan is on low heat or the eggs will scramble!
- 150g butter, melted
- 2 large, free-range egg yolks
- 1 Tbsp white wine vinegar
- Juice of 1 lemon
- Melt butter. Half-fill a small pot with water and bring to a simmer. Once simmering, reduce to low heat.
- Place the egg yolks and vinegar in a medium heat-proof mixing bowl. Place bowl on top of pot of simmering water.
- Using a whisk, beat your eggs for 1-2 minutes.
- Keep whisking, then start adding the melted butter by slowly drizzling it in, whisking continuously, until all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
- Season with salt and pepper. Add lemon juice to taste.
Café de Paris Butter
Whilst this is not a sauce, per se, Café de Paris butter melts to create a delicious, rich and buttery sauce once added on top of a perfectly cooked steak. Make ahead and store in your freezer or fridge and use as needed.
- 250g butter, softened
- 4 anchovy fillets
- 2 Tbsp capers
- 1 clove garlic, crushed
- 1/2 cup flat-leaf parsley leaves
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- Place the butter, anchovies, capers, garlic, parsley, Worcestershire sauce and Dijon mustard, with a generous pinch of salt and pepper, in a small food processor. Process until finely chopped.
- Place the Café de Paris butter on a sheet of non-stick baking paper and shape into a log. Roll to enclose, twisting the ends to seal. Refrigerate for 2 hours or until firm.
- Once cool, cut into disks. Place on top of cooked steak.
Chimichurri
Chimichurri is often called the Argentinian’s BBQ sauce. It’s a vibrant combination of parsley, garlic, vinegar, olive oil and chilli blended together. It can be used to marinate beef and chicken, as well as being an accompaniment.
- 1 shallot, finely chopped
- 1 small fresh chilli, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 cup red wine vinegar
- 1 tsp salt
- 1 cup coriander, finely chopped
- 1 cup Italian parsley, finely chopped
- 1 Tbsp oregano, finely chopped
- 1/2 cup olive oil
- Prep all ingredients and combine in a small bowl. Alternately, roughly chop all ingredients and blitz in your food processor.
