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Feb 14, 2007 08:28 AM

Need an Easy Sauce for Steak

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.

Any suggestions?

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    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.

    4 Replies
    1. re: JNUNZMAN

      Badia Spices sells an 8 oz. plastic jar of Chimichurri sauce that is not bad; have you tried it? I will save your recipe and try it fresh sometime.

      1. re: Veggo

        I've never seen it........but I have seen Badia on the shelves in my store.

      2. re: JNUNZMAN

        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.

        1. re: Veggo

          Sorry that it took me so long to read that you made the sauce. It's awesome and it's a mindblower when friends come over for steak. Most people have never had it and have the same reaction as you.

      3. Think I'd stick with a simpler formulation of what you've got, though JNUZMANs recipe sounds good, too (but for Filet Mignon?) 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.....

        1. 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.

          1. I've done the above with balsamic vinegar instead of red wine for a veal chop.

            1. I found this yummy Steak au Poivre in recipes, it sounds wonderful! It is however, recommended for NY strip, not filet.