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  1. #1
    Not Very Senior Member RavenNight's Avatar
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    Steak...

    Hi!

    I've been perfecting my Steak sauces, currently my fave is a very simple roast onion one and a great Bernaise (just don't look to carefully at the insane amount of butter used...) I was wondering if anyone had some awesome sauces to share also i'm looking for a really good shop-bought BBQ sauce, most of the ones I've tried are really fruity I'm after something like the dominoes pizza BBQ sauce. Thanks!

    Raven

    P.S. If anyones interested I'll post the recipes for the sauces.
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    Studmuffin Flibb's Avatar
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    Yeahh shove them up. My fav is to salt pepper the steak, then a small amount of olive oil, fry it, then just before its cooked to you liking take it off the heat and crumble stilton on it, then a quick visit to a hot grill.

    Also have to say month hung steak is so much better than the usual stuff, go to a good butcher or last resort is the jamie oliver stuff.

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    Almost in control. autopilot's Avatar
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    Call me old fashioned, but i love a classic creamy pepper sauce.

    But please post those recipes. Sound very nice

    Umm... butter...

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    Not Very Senior Member RavenNight's Avatar
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    OKey Dokey:

    The Roast Onion Sauce:

    1. Take one largeish onion, cut it into eigths, place on a baking tray and drizzle a little olive oil over it and a some salt. Make sure all the pieces get a thin coating of the oil. then roast them in the oven for an hour on 350F.
    2. Take them out and let them cool then chuck them in a blender with about half a pint of beef stock and a good teaspoon of soy sauce. Blend until smooth then spoon over steak.

    The Bernaise:

    Ingredients:
    6-8 oz. Unsalted melted butter
    2 Tablespoons of Dry White Wine
    1 tablespoon of White Wine vinegar
    1 tablespoon fresh tarragon or a teaspoon of dried
    1 Tablespoon finely chopped shallots
    2 egg yolks (use decent eggs as raw)
    1 tablespoon lemon juice
    3 drops of tabasco
    pinch of salt
    pinch of white pepper

    1. White wine, vinegar, half the tarragon shallots and pepper in a saucepan, reduce until theres very little liquid left, like two or three teaspoons. It only takes a couple of minutes

    2. Put the egg yolks, lemon juice, tabasco, salt and pepper into a blender on a slow speed and then slowly and carefully pour the melted butter into the blender (while its blending the yolks etc.) in a thin but steady stream, its basically like making mayonaise. Once the sauce has thickened add the reduced wine/vinegar mix and the remaining tarragon blend briefly again.

    Pour over pretty much anything, its awesome one steak or any other meat/fish.
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