This recipe, oh my! It took a few attempts to get the balance just right! Even the final attempt needed a couple of tweaks, but this is my EVERYTHING Steak Sauce.
This recipe is half inspired by the Netflix show “Final Table” where one of the teams made a burnt shallot sauce for one of the judges at some point, very vague. The other half of the recipe came from my brain. I ended up writing a massive list of literally everything that pairs well with steak—making a list of every steak sauce I’ve made, EVER. It was then just a case of adding and subtracting ingredients until I got a divine sauce.
We ended up with a long old list of ingredients, but actually, the sauce itself is reasonably straight forward. If I had to define it, I’d say it’s somewhere between a peppercorn sauce and a super snazzy gravy. It’s literally EVERYTHING Steak Sauce.
The starting point is burning the shallots I was talking about. The best way to do this is by placing a square of parchment paper in a dry frying pan and place the halved shallots cut side down. Cook them over medium-high heat for 6 – 8 minutes, until they have charred. Don’t overdo it, other we’ll end up with a bitter steak sauce.
Next, remove the skin from the shallots and finely chop, finely chop the three garlic cloves too and add both to a saucepan with a knob of butter. Place the pan of medium heat and soften the garlic and shallots – this will take about five minutes. Add 1.5 tablespoons of peppercorns, tie together a few sprigs of rosemary, thyme and parsley using some kitchen twine. This is a bouquet garni. If you don’t have kitchen twine – just chuck them in at the next stage, but be warned you’ll have to fish out the stalks later.
A drunk steak sauce
Next in my thinking was “what would I do if I was making a peppercorn steak sauce?”. The answer to that was added brandy – so do that. Turn up the heat to high and add 50ml of brandy. Cook until nearly all the brandy has evaporated – and the kitchen smells boozy!
Next – we’re going to crank up the flavour of this steak sauce, and the alcohol – go ahead and tip in 100ml of red wine. Follow the same process and allow most of the red wine to evaporate before proceeding to the next step.
While you wait, you’ve just opened a bottle of red wine, so treat yourself to a glass. You could save it for the steak, or you could open a second bottle. I know which I’d be doing.
The EVERYTHING Part
Once the wine has mostly evaporated, add 400ml of Beef Stock and the remaining ingredients listed below. The list contains Marmite, which is my secret savoury ingredient in literally every sauce to go with red meat – it adds a punch of deep savouriness. Marmite obviously divides people right down the middle, they’ve built a whole brand on it, but you don’t get that Marmite taste, so if you’re in the hate it group, fear not. It’ll all be okay.
Simmer the steak sauce for about 30 minutes, fish out the star anise and bouquet garni (or stems depending on the twine situation) and hit the sauce with a hand blender.
That’s it – the EVERYTHING Steak Sauce is ready to be poured over the cut steak of choice.
If you like this recipe, I’d highly recommend checking out my Slow Cooker Lamb Shoulder – it comes with a fantastic slow cooker gravy. Perfect for when you have other things to do on a Sunday.
If you REALLY like this recipe – why not Pin It to your Pinterest boards for later.Print
Choosing between Steak Sauces is an impossible choice! I think this recipe will make it easier, THIS ONE.
- 2 banana shallots
- 50g salted butter
- 3 garlic cloves (finely chopped)
- bouquet garni of thyme, rosemary + parsley
- 1 1/2 tablespoons whole black peppercorns
- 50ml brandy
- 100ml red wine
- 400ml beef stock
- 1 tablespoon fish sauce
- 2 tablespoons capers
- 1 tablespoon caper juice (from the jar)
- 2 tablespoons tomato ketchup
- 1/2 tablespoon celery salt
- 1 star anise
- 1 teaspoon dijon mustard
- 1 teaspoon marmite
- Heat a dry frying pan over medium-high heat.
- Slice shallots in half lengthways. Place a piece of parchment paper inside the frying pan, and place the shallots on top of the paper cut side down, and cook for 6 – 8 minutes until the shallots begin to char. Don’t flip or stir the shallots, just let them char.
- Remove the shallots from the pan and finely chop.
- Add butter a saucepan over medium heat then add the shallots and finely chopped garlic cloves cook to soften – this will take about 5 minutes.
- To make your bouquet garni tie together a few sprigs each of thyme, rosemary and parsley using kitchen twine. Add to the pan along with peppercorns, cook for 2 minutes.
- Turn up the heat to high and add the brandy – cook, until almost all the brandy has evaporated, then add the wine and wait again.
- Add the beef stock and all remaining ingredients and simmer for 30 minutes
- Remove the star anise and bouquet garni and then blitz with a hand blender. Serve immediately over steak cut of your choosing.
- Category: Sauce
- Method: Stove Top
- Cuisine: Sauce