If you're set to enjoy a delicious steak dinner only to realize that you're out of sauce, fear not. Here are six of the ...

Reduce heat under skillet to medium-low, and stir shallot ... from steak plate. Increase heat to high, and bring mixture to a vigorous simmer. Simmer, whisking occasionally, until sauce reduces ...

Here is a steak recipe to make your evening special ... Remove steaks from pan; keep warm. Add shallots; cook 2 minutes or until softened, stirring occasionally. Add brandy; cook 1 to 2 minutes ...

James Martin shows you how to cook a great rump steak with homemade ... For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the ...

Food Stylist: Brett Regot. After the peppercorn-crusted steak is seared, a simple pan sauce is created by softening shallots in the pan’s fat, then adding a splash of alcohol for verve.

Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday ... Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until ...

Simmer briefly until thickened. 6. Slice and serve: Carve the rested steak and place on serving plates. Spoon the shallot and mushroom mixture from the sauce over the steak, then drizzle the ...

10 gms shallots 1 tsp parsley Pinch of black pepper 1 yolk of a quail egg 1 piece of sourdough bread For the steak tartare sauce: 1. Finely chop the gherkins and capers. 2. Mix all sauces.