Steak Sauces


Peppercorn Steak Sauce

2 Tbsp butter
1 medium onion, finely diced
60 ml brandy
2 Tbsp/ 30g green peppercorns in brine, roughly sliced
250ml UHT cream
1 Tbsp/ 15ml Worcestershire sauce
1. Heat butter in pan and sauté onion on low heat for 3-4 minutes until opaque.
2. Add brandy and reduce by half. (1 minute or so cooking time for this quantity)
3. Add sliced peppercorns, cream and Worcestershire sauce. Bring to a simmer and cook for approximately 5 minutes. Season with a little salt.
4. Warm to serve over steak.

This sauce keeps well in the fridge ‘as is’ for a few weeks. This will also freeze well. If you would prefer a mushroom sauce then omit the peppercorns. At step 1 after cooking the onions then add 1 Tbsp butter and 1 cup of finely sliced bon mushrooms. Sauté with the onions for a few minutes until softened.

When adding the UHT cream the sauce the sauce will thicken instantly but if you cook it out it will thin down again.

The sauce once heated is the perfect density to pour over steak and the peppercorns age well in the sauce after a few days.

Quick Red Wine Jus                                                   

½ cup red wine (125mls)
250g fresh beef stock
Salt and ground pepper to season

1. Deglaze the fry pan that the steaks have been cooked in by pouring in the red wine and simmering on low heat for approximately 2 minutes. Leave the steaks to rest on a shallow plate and cover with foil loosely.
2. Pour in 250g fresh beef stock and any juices that are left after resting the steak. Simmer for 5 minutes or until the sauce thickens.
3. The sauce should be clear and a rich brown – red colour. Season with salt and freshly ground pepper.  Serve straight from the pan or pour into a warmed jug or bowl.

For an extra special sauce add warm cloves of roasted garlic to the sauce before pouring onto your steak.  To roast garlic, separate the cloves and leave skin on. Place into a shallow roasting dish with a little oil and place in a moderate oven for 15-20 minutes or until soft. Peel the skin away and keep warm. One bulb of garlic has approximately 9 cloves each.

Place into a small container to freeze sauce to use another time.


Tamarillo & Port Steak Sauce

¼ cup tamarillo chutney
¼ cup Port or red wine
Ground pepper to season

1. Mix the tamarillo chutney with the port or red wine.
2. Deglaze the fry pan that you have cooked the steak in with the tamarillo and port mix.

Simmer until the sauce thickens, season with pepper and pour over steaks to serve.

You could make this sauce with fresh tamarillos. Use 1 cup of tamarillo pulp, (removed from the skin). Place pulp onto a plate and sprinkle lightly with 2 tablespoons plus 2 teaspoons of sugar.  Leave to marinate for 15 minutes. Place tamarillos and juices into a bowl and add port. Continue at step 2 but simmer for 6-7 minutes or until the tamarillos are cooked.  

Steak Sauce Recipes © Tracey Sunderland   13 August 2007
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