Classic Steakhouse Sauces

Classic steakhouse sauces will upgrade any cut of beef. They are also super easy to make—you can put them together while letting your steak rest after searing.

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Whether you are having an intimate dinner for two, or just a regular weeknight meal, these steak sauces are the perfect addition to our made-to-order steaks from our selection of meats.

Maitre d’Hotel Butter (compound butter)

What You’ll Need:
½ lb (2 sticks) softened butter
Zest from 1 lemon (save flesh for another use)
2 tbsp finely chopped parsley
1 garlic clove, minced
1 tsp chopped fresh oregano
1 tsp thyme
Salt & Pepper

What To Do:
Let butter sit at room temperature to soften.
In a medium bowl, mix all of the ingredients together until evenly blended. Place on a sheet of plastic wrap and roll into a cylinder. Place in the refrigerator to firm up.

Horseradish Whipped Cream

What You’ll Need:
1/2 cup heavy cream
1/2 cup crème fraîche or sour cream
1/2 cup prepared horseradish
2 tbsp chives
1 tbsp freshly squeezed lemon juice
Kosher salt and black pepper, to taste

What To Do:
In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks. Mix in crème fraîche, horseradish, chives, lemon juice, salt, and pepper.

Blue Cheese Sauce

What You’ll Need:
8 oz heavy cream
6 oz crumbled blue cheese, divided
1 tsp Worcestershire sauce
1/2 tsp Tabasco sauce

What To Do:
In a medium sauce pan reduce the cream by 1/3 over medium heat. Reduce heat to a low simmer and whisk in 4 oz of the cheese. Add the Worcestershire and Tabasco; continue to simmer for 3 to 4 minutes until sauce coats the back of a spoon. Just before serving add remaining blue cheese.

Peppercorn Sauce

What You’ll Need:
2 tbsp unsalted butter
2 large shallots, sliced
1 1/2 tsp black peppercorns, crushed
1/2 tsp white peppercorns, crushed
1/3 cup dry white wine
1 1/2 tsp red or white wine vinegar
1 container Brodo, Signature Hearth flavor (or 2 cups each chicken and veal stock)
1/2 cup brandy
1 cup heavy cream

What To Do:
Sweat the shallots in butter. Add the crushed peppercorn and toast briefly. Add the wine and vinegar; reduce until almost dry. Reserving one tablespoon of brandy, add the rest to the pan and reduce by a third. Add the Brodo and reduce by three quarters. Add the cream and remaining brandy and simmer until the sauce coats the back of a spoon.

Red Wine Sauce

What You’ll Need:
1 tbsp grapeseed oil or other neutral oil
3 shallots, finely chopped
1 bay leaf
1 sprig of thyme
1 clove of garlic, minced
2/3 cup button mushrooms, roughly chopped
1/2 cup red wine vinegar
2 tbsp sugar
1 bottle dry red wine
1 container Brodo Beef Bone Broth
3 tbsp unsalted butter
Salt and pepper to taste

What To Do:
Sweat the shallots with thyme, bay leaf and garlic until fragrant and translucent. Add mushrooms, red wine vinegar and sugar; reduce until almost dry. Then add the red wine and reduce to a syrup. Add the Brodo and reduce sauce until a thick consistency. Strain. Upon serving, whisk in butter over a low heat until melted and warm.