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