It is not enough to be able to make the perfect succulent and tender steak, so there is also a need to find a supplement: side dishes, wine, and sauce. Wine tips were described in the previous article, and today we share recipes of simple sauces that will complement a piece of roast meat and will not take much time to cook.
Mustard-cream sauce
You put out one small diced shallots on olive oil on a medium flame. For this, you will need approximately 5 minutes until the bow is soft. Then add one glass of fatty cream (at least 30%) and extinguish on average 2-3 min until the sauce starts to thicken. After that, take everyone off the flame and add 2 tablespoons of dijon mustard, some salt, and pepper. The sauce is ready.
Balsamic sauce with wine
Pour 1/2 glass of red dry wine and 1/2 glass of balsamic vinegar into a small pot. Add 1 tablespoon of finely cut fresh rosemary leaves and bring it to a boil. Boil on a small flame until the mass decreases and decreases by half. You’ll need 15-20 minutes. You can serve the sauce cold or warm.
Garlic mushroom sauce
In the big pan, break 2 tablespoons of butter on the middle flame. Add 400 grams of finely cut mushrooms (such as champignons) and extinguish them until they are soft. Then add two shredded garlic teeth and put out a few more minutes so the garlic can give away all its scent. Then add two more tablespoons of butter and stir until it melts. Mix the whole mass well and pour the succulent steak with this sauce.
Grass sauce
Place 100 g of fresh leaves of scented grasses in the dish of the kitchen combine: parsley, kinza, basil. Also add 1 teaspoon of smoked paprika, 1 tablespoon of lemon juice, a pinch of zest, and a drop of olive oil. The blender is all mass until you see that it’s smooth. Even if your sauce still has a little bit of green in it, that’s fine. They’ll make it even more elegant and aesthetic.
Blue mold cheese sauce
Grind 100 grams of blue Dorbleu or Danabel cheese in a kitchen combine. Add 1/2 cups of sour cream, 1/2 teaspoons of freshly ground black pepper, and a drop of water. Mix all the mass in the blender until you notice that all the lumps have broken and the sauce has acquired a uniform thick mass. You can add some salt if you want, but it’s not necessary because the cheese itself is quite salty and spicy.
Red wine sauce
In a small sauté you can put out 2 tablespoons of ground onion cubes and 1 teaspoon of garlic. In separate plates, mix 1/2 glasses of red wine and 2 teaspoons of dijon mustard. Add this liquid to the onion and garlic and put it out for a few more minutes. In the end, add two tablespoons of butter and wait for it to melt. Take the sauce off the flame and add parsley and spices to the sauce (up to your taste).
