trio of Steak sauces

Zingy Chimichurri

• 1 small bunch flat-leaf parsley, finely chopped

• 1 small bunch coriander, finely chopped

• 1 red chili, finely chopped (adjust to taste)

• 1 clove garlic, minced

• 1 tbsp red wine vinegar

• Juice of ½ a lime

• 3 tbsp extra virgin olive oil

• ½ tsp dried oregano

• ½ tsp smoked paprika

• Salt & black pepper to taste

Fermented Peppercorn Sauce

• 1 tbsp fermented black peppercorns (lightly crushed)

• 1 tbsp butter

• 1 shallot, finely chopped

• 1 clove garlic, minced

• 100ml beef stock (or steak resting juices)

• 100ml double cream

• 1 tsp Dijon mustard (optional)

• 1 tbsp brandy or whisky (optional)

Foolproof Béarnaise

Infused Vinegar Reduction:

• 60ml dry white wine

• 60ml white wine vinegar

• 1 small shallot, thinly sliced (approx. 30g)

• 1 tbsp fresh tarragon leaves, chopped

Béarnaise Sauce:

• 3 egg yolks

• 1 tsp lemon juice

• ¼ tsp kosher salt

• 120g unsalted butter, melted

• Extra chopped tarragon for garnish

Chimichurri:

1. Mix – In a blender, combine parsley, coriander, chili, and garlic.

2. Balance the Flavors – Stir in vinegar, lime juice, oregano, and smoked paprika.

3. Finish with Oil – Drizzle in olive oil, season with salt and pepper, and mix well.

4. Rest & Serve – Let sit for 10 minutes before drizzling over grilled meats, seafood, or veggies.

Bright, herby, and with a perfect kick.

Fermented peppercorn sauce:

1. Sauté Aromatics – Melt butter in a pan over medium heat. Add shallots and garlic, cooking until soft.

2. Deglaze – Pour in brandy or whisky (if using) and let it bubble for a few seconds.

3. Build the Sauce – Stir in the crushed fermented black peppercorns, beef stock (and steak juices), and mustard. Simmer for 2 minutes.

4. Finish with Cream – Lower heat, add double cream, and stir until thickened.

5. Serve – Pour over your steak and enjoy!

Rich, punchy, and umami-packed.

Foolproof Béarnaise

Infuse & Reduce – Combine wine, vinegar, shallots, and tarragon in a small saucepan. Simmer until reduced by half, strain, and let cool.

1. Blend the Base – In a blender, combine egg yolks, lemon juice, salt, and the cooled vinegar reduction. Blend for a few seconds.

2. Emulsify with Butter – With the blender running, slowly drizzle in warm melted butter until thick and silky.

3. Finish & Serve – Stir in extra chopped tarragon and serve immediately over steak, fish, or vegetables.

Rich, velvety, and effortlessly elegant.