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 list of literally everything that pairs well with steak. Basically 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.
There are two versions of this recipe because it’s so damn good! If you’re on the hunt for a vegan steak sauce to go with things like Cauliflower Steaks, Swede Steaks or Seitan Steaks then stick around, because you’ll want this sauce drizzled on just about everything! I’ve highlighted the vegan changes to the recipe in bold and italics below.
You may be thinking, WHY HAVE YOU MADE A VEGAN STEAK SAUCE YOU MANIAC?!? And you know what, that’s fair. Since first publishing this recipe, I’ve embarked on a journey to eat less meat and I decided this sauce was too good to leave behind, so here we are.
As there are two versions of this sauce, I’ve included vegan alterations after double backslashes (//) so you know what to look out for.
To make this surprisingly easy steak sauce, you will need:
- 2 banana shallots
- 50 grams of salted butter // 50 grams of vegan butter or 2 tablespoons of olive oil
- Three cloves of garlic
- Bouquet garni of thyme, rosemary & parsley
- 50ml of brandy
- 100ml of red wine
- 400ml of beef stock// 400ml of vegetable or mushroom stock
- 1 tablespoon of fish sauce// omit for the vegan version
- 2 tablespoons capers // one tablespoon for vegan version
- A tablespoon of caper juice – from the jar
- Two tablespoons of tomato ketchup
- 1/2 tablespoon of celery salt // half this for the vegan version
- 1 star anise
- 1 teaspoon dijon mustard
- A teaspoon of marmite
What Sauce Goes With Steak??!
Typically you’d choose a bearnaise, or a maybe a horseradish cream to go with steak right? Maybe you’re a peppercorn gal at heart – that’s fine, we can work with that.
There are millions of steak sauces on the internet. I’m here to tell you that THIS one is the best steak sauce. It’s a combination of all of the steak sauce ideas you’ve ever had. We’ve ended up with a long old list of ingredients, but each and everyone brings something fun and exciting to the palate party.
The sauce itself is reasonably straight forward, and if I had to define it, which I guess I do, I’d say it’s somewhere between a peppercorn sauce and a super snazzy red wine gravy. You can get on board with that right?
How To Make Steak Sauce
Burn Some Shallots
We start this journey of culinary excellence by burning shallots. I know, crazy, right? Cooking is so fun! The easiest way to do this isn’t popping them in the oven for 4 hours whilst you watch Lord of the Rings.
The easiest way to burn shallots is, actually, to cut them in half lengthways and place them cut side down in a frying pan lined with a piece of baking paper. Do this over medium-high heat for 6 – 8 minutes, until they have charred, don’t overdo it though, otherwise, we’ll end up with a very bitter steak sauce.
Once you’ve got a lovely charring on the shallots, carefully remove the skin. You’ve just burnt them, so remember they’re gonna be hot. Finely chop them, and three cloves of garlic, and add both to a saucepan with a knob of butter. If you’re going vegan here, you use a vegan butter alternative or olive oil here.
Pop the pan over medium heat and soften the garlic and shallots – this will take about five minutes. Next, add one and a half tablespoons of peppercorns, tie together a few sprigs of rosemary, thyme and parsley using some kitchen twine and pop ’em in the pan. This is called 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.
Get The Booze Out
If you wanted to make this sauce without the alcohol that’s absolutely fine, do able, just skip these steps, and get to adding the stock.
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 Of Our Steak Sauce
Once the wine has mostly evaporated, add 400ml of beef stock and the remaining ingredients listed below. For the vegan version, add either vegetable stock or my favourite, mushroom stock. You’ll also want to omit the fish sauce entirely, and only add one tablespoon of capers and half the celery salt amount. I’ve found that the more delicate flavour of vegetables needs a slightly less powerful sauce.
The list contains Marmite, which is my secret savoury ingredient in literally every sauce – 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.
This Sauce Is
- The best sauce for steaks
- The best sauce for cauliflower steak
- Worth dunking a whole load of crusty bread in and omitting any steak, meat or otherwise, altogether!
More Sauce & Condiment Recipes To Try
Did You Make This Recipe?
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Everything Steak Sauce
- 2 banana shallots
- 50 g salted butter
- 3 garlic cloves finely chopped
- bouquet garni of thyme, rosemary + parsley
- 1 1/2 tablespoons whole black peppercorns
- 50 ml brandy
- 100 ml red wine
- 400 ml 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
- If you're looking for the vegan version of this sauce, please scroll up the page.
- 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.