Raise the steaks
Perk up your steak with one of these quick and easy sauce solutions*
Perk up your steak with one of these quick and easy sauces
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.
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.
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.
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