Classic steakhouse sauces are super easy to make and can make any evening feel special.
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.
Maitre d’Hotel Butter (compound butter)
What You’ll Need
½ lb softened butter
2 tbsp finely chopped parsley
1 finely chopped shallot
½ garlic clove, minced
½ tsp chopped fresh sage
1 tbsp chopped chive
Salt & Pepper
What To Do
Soften butter at room temp.
In a medium bowl, mix all of the ingredients together until evenly blended. Place on a sheet of plastic wrap and roll into a cylindrical shape. 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
4 oz La Peral Cheese
1 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
2 oz crumbled La Peral Blue Cheese
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 peppercorn, 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 Beef Brodo
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.
Recipe created by our seafood buyer Michael Kanter.