Need an Easy Sauce for Steak
- sivyaleah Feb 14, 2007 08:28 AM
Making filet mignon for dinner tonight. Was going to grill it, but now I'm thinking pan cooking might be better, so I can make a sauce to go w/it - just to do something different. Nothing too complicated, maybe something with shallots, herbs and wine? Nothing cheesy and heavy.
1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.
JNUNZMAN - I made your Chimichurri sauce tonight and served it with a grilled porterhouse and a roasted vidalia. With apologies to Badia Spices, your fresh formulation makes the jarred stuff taste like the canned spinach from grade school. Wow! You have helped change the way I will eat cattle in the future! Thanks.
Think I'd stick with a simpler formulation of what you've got, though JNUZMANs recipe sounds good, too (but for Filet Mignon?).....do pan drippings, some red wine you've got open, sautee the shallots.....maybe some butter, too, a little thyme or herbs de provence if you've got them around.....
What you're thinking sounds good to me. Saute the shallots in the pan after the steak comes out, deglaze w/ red wine and then add some butter to thicken.
I think I'll be sticking with 280 Ninth and Chowser's concurrence with my basic thought - sauteeing the shallots, deglaze with some red wine or balsamic, some chopped herbs, butter to thicken. Actually the balsamic sounds like a nice twist, since I was going to serve the steak over a bed of arugula.
I love the other ideas, but the weather is AWFUL here in the northeast and I have to stick with what's on hand in my kitchen - it's my V-Day dinner for my husband and won't be able to run out to the grocery to p/u any additional items on the way home, I'll be lucky if I can pick the ice off my car when I get off the train LOL. That's why I was trying to stick to basics at hand. I was pretty sure I was on the right track with my thought process - thanks for giving your thoughts, it helped me out a lot.
BTW the Chimichurri sounds delish and I could make that, but I think it may be a bit too overpowering for a filet mignon. But I'll keep the recipe on file for some other cut of meat in the future, like a skirt steak.
This recipe is for a Cabernet Sauce for tri-tip but should do well on steak too! Recipe is from the February 2007 wine newsletter at the following site: http://www.cheers2wine.com:
Grilled Tri-Tip with Cabernet Sauce
Ingredients for Marinating Sauce 2-3 pounds Tri-tip roast
1/2 cup Cabernet Sauvignon
1 tablespoon Worcestershire Sauce
2 cloves garlic, chopped
2 teaspoons black pepper
4 tablespoons Extra Virgin Olive Oil
Ingredients for Cabernet Sauce 1/3 cup minced shallot
1/2 cup Cabernet Sauvignon
2 tablesoons butter
1/2 cup beef stock
1 1/2 teaspoons fresh thyme, chopped
salt and pepper to taste
1. Marinate meat for 4 hours (or overnight) in all of the ingredients for marinating sauce.
2. Saute shallot in butter until soft.
3. Add Cabernet Sauvignon and stock and bring to a simmer. Continue simmering on low for 30 minutes.
4. Add thyme, salt, and pepper.
5. Grill the meat on the barbecue or roast in oven at 375 degreees until internal temperature reaches 130 degrees.
6. Slice the meat and serve on platter with Cabernet Sauce poured over the meat.
Don't do too much with a good steak: deglaze with the wine; toss in a bit of frozen butter (stirring) and simultaneousely, a touch of very finely chopped (at this late in the game you only have a minute) garlic and possibly cilantro, correct with freshly ground black pepper and salt as needed.