Four Sauces to Up Your Steak Game

Sometimes, it's ALL ABOUT THE SAUCE when you need to take things to the next level - ESPECIALLY when you know your steak game is already top-level. We have some awesome sauce recipes, created in-house in our very own kitchen.

CREAMY GARLIC PARMESAN MUSHROOM SAUCE

  • 2 tbs butter
  • 1/2 lbs mushrooms
  • 2 garlic cloves, finely chopped
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1/2 cup graded Parmesan
  • Salt & pepper

Using the same pan you seared your steaks, in over medium heat, add butter to the pan. When melted, add mushrooms and saute until browned. Add the chopped garlic and toss with mushrooms until soft. De-glaze the pan with white wine, scrapping the pan. After a few minutes of reducing the white wine, add cream and Parmesan. Let simmer until the sauce thickens. If you prefer thicker sauce, add more Parmesan. Don't forget to add salt and pepper to taste!

CREAMY PEPPERCORN SAUCE

  • 1/2 cup Brandy or Cognac
  • 3/4 cup low sodium beef stock
  • 1.2 cup heavy cream
  • 3 tsp coarsely crushed pepper corns
  • Salt & pepper

Use the same pan you seared your steaks. Crush the peppercorns and set aside. Over medium-high heat, add Brandy or Cognac to the pan, and scrape the pan and reduce until the harsh smell of alcohol disappears. Add the beef stock and simmer until the sauce is reduced by half. Turn heat down to medium and add the cream and crushed peppercorns. Simmer for 2-3 minutes, careful to not let the sauce boil. Don't forget to add salt and pepper to taste!

HORSE RADISH SAUCE

  • 1 cup sour cream
  • 3/4 cup grated horse radish
  • 1 tbs Dijon mustard
  • 1 tbs white wine vinegar
  • 1/2 tbs kosher salt
  • 1/4 tsp pepper
  • 4 tbs chopped fresh chives
  • 2 tbs fresh lemon juice

The simplest one of them all! Just Whisk all of the ingredients together and toss in the refrigerator for 24 hours.

RED WINE REDUCTION SAUCE

  • 4 tbs butter
  • 2 cups of full-bodied red wine
  • Salt & pepper

Using the same pan you seared your steak, add wine into the pan while on high heat. Boil until it's reduced by 75%, which should take about 10 minutes. Add any juice from the resting steaks back into the pan. When the wine stops bubbling, add in your butter, 1 tbs at a time. Don't forget to add salt and pepper to taste!