Reply to: Sauce for fillet steak?

[d000hg]

Once you've had Chimmichuri sauce with steak, nothing else compares.


As you're a contractor - Fly to Amsterdam and seek out Alberto's Forge (just off Leidseplein) and order it there.

But contractors don't really earn more than permies, once you take lack of holidays, sick pay, bench time, etc into account

[SizeZero]

Once you've had Chimmichuri sauce with steak, nothing else compares.


As you're a contractor - Fly to Amsterdam and seek out Alberto's Forge (just off Leidseplein) and order it there.

[RichardCranium]

Three mins a side then lay a thin slice of Dolce Vita on it.

I assume that should be Dolcelatte. Putting a stylish but tedious pretentious 60s Italian film on your steak will not yield tasty results.

Not yield tasty results? You forget the scene in the fountain.

[norrahe]

Marinade (or just rub before cooking) with hot chilli sauce - one that has a kind of 'pure' taste like the super hot encona one.

Flame grill/BBQ.

Eat.

Makes your mouth tingle but in a good way.

I've founded a really good seasoning rub, that works really well with steak and chicken. Though I'd use sirloin, rather than ruining a good fillet.

[d000hg]

Marinade (or just rub before cooking) with hot chilli sauce - one that has a kind of 'pure' taste like the super hot encona one.

Flame grill/BBQ.

Eat.

Makes your mouth tingle but in a good way.

[wobbegong]

I assume that should be Dolcelatte. Putting a stylish but tedious pretentious 60s Italian film on your steak will not yield tasty results.

Indeed it should.

[norrahe]

So it turned out alright then?

[Platypus]

Ah......... the béarnaise sauce was amazing !

[TykeMerc]

I forgot, triple cooked chips on the side

I get my steak direct from a local farmer he hangs the meat for 5 weeks, mmmmmm

I'm lucky to have a good local butcher so I buy all my meat there, I tend to prefer sirloin for steaks and definitely agree that anything past medium rare is effectively ruined.

My butcher has his own slaughter house and hangs and cures (bacon etc) what he sells, he also makes a great range of sausages and even burgers. On the few occasions I've been late and bought meat at the supermarket I've been really disappointed.

Sauce is down to mood and what I am planning to accompany the steak with. A simple garlic and herb butter is a favourite, I do like a good stilton sauce and loads of the others mentioned, but I don't favour something too complex or it spoils the steak experience.

[thunderlizard]

Three mins a side then lay a thin slice of Dolce Vita on it.

I assume that should be Dolcelatte. Putting a stylish but tedious pretentious 60s Italian film on your steak will not yield tasty results.

[norrahe]

I forgot, triple cooked chips on the side

I get my steak direct from a local farmer he hangs the meat for 5 weeks, mmmmmm

[wobbegong]

Three mins a side then lay a thin slice of Dolce Vita on it. Beautifully creamy and piquant without the bother of making a blue cheese sauce. Freshly made English mustard on the side and mushrooms.

[hyperD]

mmmm stilton butter

MrNorr attempted this for me once. 50 hours it was nice.

I would highly reccommend this or this the latter you can purchase in majestic. Failing that a barolo or barbera will fit the bill, avoid 2003 vintage, not a good year for european wines.

I had this fillet steak slow cooked @ 50 °C for 3 hours in a restaurant (I can't remember where) - delightful, rare and tender and the most beautiful bottle of Chateauneuf du Pape to accompany it.

I like my 28 day matured rump steaks from my local butchers, room temp warmed, incredibly hot, smoking griddle and 1 min one side, 1 min the other and rested for 10 mins.

As norrahe says (marry me, open a restaurant together! ), Homemade Bearnaise sauce on the side is simply devine.

[Cliphead]

I like an Au Poivre but with red wine added and reduced. Or just plain old garlic butter is hard to beat.

[norrahe]

3 minutes each side, bung it in a warm oven to rest, put a chunk of leftover Christmas Stilton in the pan.

By the time it's melted it's ready.

mmmm stilton butter

MrNorr attempted this for me once. 50 hours it was nice.

I would highly reccommend this or this the latter you can purchase in majestic. Failing that a barolo or barbera will fit the bill, avoid 2003 vintage, not a good year for european wines.