Did you know the history of sauces on meat dates back to around 200 BC apparently first used by cooks in the Roman Empire.
While the Romans may have started the trend, there’s little doubt the French perfected it with many of our modern favourites originating from Parisian and regional French kitchens.
Like a cut of meat, the style of sauce is very much a personal thing – Some like rich and velvety – think Red WIne Jus others prefer spicy and ‘cutting’ such as Chimichurri. Listed below are a few ideas and tou will alos find their recipes on our recipe portal.
If you don’t have the time to pep a sauce, we also sell the amazing range of Boutique Finishing Sauces. These chef inspired, high quality gourmet range of finishing sauces are for both savoury and sweet dishes.
Made from premium ingredients to a variation of time honoured techniques learned in the great restaurants of Europe. They make it easy for home cooks to create gourmet meals with restaurant-quality flavours without the hassle and are available in our online store.
Simple mushroom sauce
Beef and mushrooms are a match made in steakhouse heaven, specifically for their satisfying umami flavor. But what exactly is umami? Sweet, sour, salty, and bitter are easily identifiable flavors, but the elusive “fifth taste” is a distinctly savory sensation found in specific ingredients like Parmesan cheese, miso paste, and mushrooms.
Béarnaise sauce
Creamy, tangy, and downright delicious, béarnaise sauce is a steakhouse staple for a reason. The luscious steak topping is an indulgent addition to any cut of beef, specifically fattier cuts that benefit from vinegar’s acidic tang and the brightness that comes from the addition of delicate shallots and tarragon.
Green peppercorn sauce
For a simple sauce that delivers big on flavor, this green peppercorn variation ticks all the tasty boxes. A play on classic steak au poivre, the piquant sauce relies on the left-behind bits of browned beef in the pan (also known as fond) for richness, though a dash of heavy cream, a bit of butter, and a splash of Cognac never hurt.
Bordelaise
Elevating grilled steak to an impressive restaurant-quality meal doesn’t have to be a daunting endeavor. Shallots and garlic, red wine, and a bit of butter go a long way in a twist on traditional French bordelaise, a delightful steak sauce that requires more patience than kitchen know-how.
Herb caper sauce
Not every cut of steak needs to be doused in butter to enhance its flavor. A simple blend of fresh herbs, briny capers, and tart lemon juice brings brightness to grilled hanger steaks that will liven up that midweek dinner slump.
Chimichurri
Light and refreshing, chimichurri brings the perfect touch of brightness to lightly charred grilled steaks. The Argentinian sauce can be served with any type of meat dish but pairs particularly well with the smoky flavor of beef.
Blue cheese sauce
As polarizing as it is pungent, blue cheese pairs particularly well with beef. Before turning your nose up at the creamy condiment, consider the flavor profiles of beef and blue cheese. Rich, smoky meats benefit from the sharpness blue cheese brings to the table, a piquant pairing that cuts through the fattiness of a well-marbled steak.
Horseradish sauce
Spicy, tangy horseradish has long been a favorite of roast beef lovers everywhere, and for good reason. The sharp flavors of the root cut through the meaty richness of large cuts of beef like prime rib or beef filet, so it stands to reason that the potent condiment would also work wonders on thick, juicy steaks.
Diane Sauce
Creamy Diane sauce, spiked with cognac and a touch of mustard, is fantastic for steak. Ready in 10 minutes!
Red Wine Jus
Put those steak pan juices to work with this amazing red wine jus. It’s tangy, rich and decadent. The addition of beef stock ensures it stretches far enough that everyone has plenty!
