Do you often find yourself in a paralysis when faced with too many options? We have a solution for you: pick them all.

(At least in this case.) Making three of these classic steak sauces instead of one will ensure a Valentines weekend date that ends in satisfaction, and is a not-so-sneaky trick to figure out the tastes of your date.

Peppercorn.

We chose a variety of sauces that are easy to make, and are essential for any home-cook’s repertoire. They provide a versatile range of flavors while still remaining within the approachable realm.

Mustard cream if you want that kick.

And if you have any left over, it’s always fun to figure out what else you can do with it.

Béarnaise.

Peppercorn, Mustard Cream, and Béarnaise Steak Sauces

  • Serves: 2 servings each
  • Active time: 30 minutes
  • Total time: 30 minutes
  • Difficulty: Easy

INGREDIENTS

Peppercorn Sauce

  • 3 cups beef broth
  • 1 tbsp. black pepper, coarsely ground
  • 1 tbsp. black pepper, whole
  • 2 tbsp. butter
  • ¼ cup cream
  • Salt, to taste

Mustard Cream

  • ½ cup grainy mustard
  • ½ cup sour cream
  • Salt and pepper, to taste

Béarnaise

  • ¼ cup white wine vinegar
  • 2 tbsp. shallots, minced
  • 1 tbsp. tarragon, chopped + 1 tbsp.
  • 2 egg yolks
  • ¾ cup butter, melted and hot
  • Salt and pepper, to taste

INSTRUCTIONS

Peppercorn

  1. In a sauce pan, heat beef broth and black pepper until reduced to about half.
  2. Whisk in butter and heavy cream and continue to cook the sauce over medium heat until thickened.
  3. Season with salt to taste.

Mustard Cream

  1. Combine all ingredients in a bowl and serve.

Béarnaise

  1. In a sauce pan over medium heat, heat together the vinegar, shallots, and 1 tbsp. tarragon.
  2. Bring to a boil and reduce until half.
  3. Remove from heat and let cool completely.
  4. Transfer the mixture to a blender and blend on medium speed with the egg yolks.
  5. While the blender is running, stream in the hot butter until sauce is thick and emulsified.
  6. Season with salt and pepper to taste.
  7. Transfer sauce to bowl and fold in remaining tarragon.


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