There are three sauces for steaks that I’ve had in restaurants: red wine, blue cheese, and peppercorn.
Anyone have any good recipes for any of these?
The standard peppercorn recipe for steak au poivre is basically cognac and cream added to pan where the peppercorn-encrusted steak was seared in butter and oil. Here’s a reasonable one from Alton Brown. (Sometimes, other ingredients like shallots find their way into the recipe, but I just do it the basic way.)
I don’t make the other two, so can’t comment on those, although I can probably figure out a couple ways of doing them based on how I make gravies/pan sauces.
Reposting from a previous thread I started: (link)
[QUOTE=Shakes]
I was feeling a little adventurous last night and got it in my head that I was going to make my own brand of steak sauce.
Having no idea what I was doing, this is basically what I did:
I took red bell peppers, green bell peppers, jalapenos, serrano peppers, onion and garlic cloves and grilled the crap out of them in cast iron pan. Then I doused it with balsamic vinegar and threw in a dollop of tomato paste. sauteed that for a minute or two. Next I poured in some sweet red wine and reduced it by two thirds. (I threw in some various dried spices as well) After everything was all nice and ‘mushy’, I threw all that into the blender and pureed.
I’m quite happy with the results. And admittedly, I’m patting myself on the back as this was my first attempt with excellent results!
[/QUOTE]
Sorry, I don’t have any measurements for you as I did all this off the cuff. Here’s the best I can do from memory:
4 green bell peppers
4 red Bell peppers
1 large yellow onion
10 garlic cloves
As far as the other peppers go; about two of each.
1/2 balsamic vinegar.
The spices I use were salt, sweet smoked paprika and a little red pepper.
I also used the whole bottle of red wine and reduced it by two thirds.
My family and I love the recipe.