Originally posted by SizeZero
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Reply to: Sauce for fillet steak?
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Previously on "Sauce for fillet steak?"
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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.
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Not yield tasty results? You forget the scene in the fountain.
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Originally posted by d000hg View PostMarinade (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.
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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.
Leave a comment:
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Originally posted by norrahe View PostI forgot, triple cooked chips on the side
I get my steak direct from a local farmer he hangs the meat for 5 weeks, mmmmmm
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.
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Originally posted by wobbegong View PostThree mins a side then lay a thin slice of Dolce Vita on it.
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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
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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.
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Originally posted by norrahe View Post
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.
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I like an Au Poivre but with red wine added and reduced. Or just plain old garlic butter is hard to beat.
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Originally posted by meridian View Post3 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.
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.
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