Raise the steaks

Perk up your steak with one of these quick and easy sauce so­lu­tions*

Olive - - CONTENTS - Recipes JA­NINE RAT­CLIFFE Pho­to­graph ANT DUN­CAN

Perk up your steak with one of these quick and easy sauces

Chimichurri

Put 2 roughly chopped shal­lots,

1 peeled gar­lic clove and

1 roughly chopped red chilli in a small food pro­ces­sor and pulse un­til finely chopped. Add the leaves of a small bunch of co­rian­der and flat-leaf pars­ley, a hand­ful of oregano leaves,

4 tbsp red wine vine­gar and 5 tbsp olive oil. Sea­son and pulse again un­til saucy.

Blue cheese

Melt a knob of but­ter in a pan and cook 1 finely chopped shal­lot un­til soft. Add 2 tbsp white wine and sim­mer un­til the wine has al­most evap­o­rated. Add 150ml dou­ble cream and bring to a sim­mer for 3-4 min­utes be­fore stir­ring in 50g crum­bled ro­que­fort or St Agur blue cheese. Sim­mer for a cou­ple of min­utes then sea­son and serve.

Pep­per­corn

Melt a knob of but­ter in a pan and cook 1 finely chopped shal­lot un­til soft. Add 1½ tsp crushed black pep­per­corns and 1 tbsp red wine vine­gar.

Turn up the heat and boil un­til the liq­uid has al­most evap­o­rated. Add 100ml strong beef stock and boil un­til re­duced by half. Add 100ml dou­ble cream and 1 tsp di­jon mus­tard, and sim­mer for 3-4 min­utes, stir­ring. Sea­son with salt.

Romesco

Put 1 roasted red pep­per from a jar, 1 chopped red chilli, 1 chopped plum to­mato, 1/2 gar­lic clove, 2 tbsp toasted blanched al­monds, ½ tsp hot smoked

pa­prika, 1 tbsp red wine vine­gar and 2 tbsp olive oil into a small blender and whizz un­til com­bined. Add a lit­tle wa­ter if it seems too thick, and blend un­til saucy.

*EACH RECIPE MAKES ENOUGH to serve 4

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