TIME TO PREPARE STEAK SAUCES
10 min |
15 min |
EASY |
4 |
NECESSARY PRODUCTS
1 piece. family set with BioAngus steaks
For the horseradish cream
- 1 tsp sour cream
- 1/2 tsp. heavy cream
- 1/4 tsp. horseradish (cooked in a jar)
- 4 tbsp. white wine vinegar
- 1 tsp each salt and pepper
- 2 sprigs of chives (chopped)
For the green sauce
- 2 sprigs of parsley (finely chopped)
- 1/4 tsp. oregano
- 1/4 tsp. capers
- 4 tbsp Dijon mustard
- 1/2 tsp. paprika
- 2 cloves garlic (chopped)
- 2 tbsp shallot (chopped)
- 2 tbsp lemon juice
- 1/2 tsp. Salt and pepper
- 1 tbsp. Olive oil
- 3 tbsp beef tallow
- 1 small onion (cut into small cubes)
- 6 sprigs thyme (stems removed)
- 1/2 tsp. balsamic vinegar
- 1 tsp Salt and pepper
- 1 tsp Red wine
- 4 tbsp. Beef broth
- 1 tbsp rosemary
1. CREAM OF HORSADRIDGE
- Combine all ingredients together and whisk until combined. Refrigerate until ready to use
- Combine all ingredients in a bowl and whisk until combined.
- Heat a heavy-bottomed skillet over medium-high heat. Add the oil and onion and sauté until starting to brown. Reduce heat to medium and continue to caramelize for 15 minutes. The onion should have a rich caramelized color.
- Add the balsamic vinegar and reduce until slightly thickened, about 4-5 minutes.
- Add the red wine and reduce the heat to half for about another 3-4 minutes.
- Add the beef stock and rosemary and simmer for 15-20 minutes.
- Remove from heat and season with a mixture of salt and pepper.
- Set aside until ready to serve.
COOK'S TIP
Sauces can be made up to two days before serving. Reheat balsamic onion juice over medium-high heat until boiling and ready to serve.