Take your steak to a whole new level!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is leaner and pork chops are more affordable.

Place 3 teaspoons of peppercorns in a zip lock bag and roughly crush them with a rolling pin.

Add 1 tablespoon of unsalted butter and 0.5 tablespoon of sunflower oil to a frying pan and heat over medium heat.

Add 2 finely chopped shallots, 0.25 teaspoon of salt, and the crushed peppercorns to the pan and cook for 2 to 3 minutes until the shallots start to soften.

Add 3 tablespoons of brandy to the pan and let it bubble for a minute.

Add 180 ml of beef stock and 1 teaspoon of Worcestershire sauce, bring to a boil, and let it simmer for about 5 minutes until reduced by half.

Stir in 120 ml of double cream, bring back to a simmer, and then turn off the heat to serve over steak.

For the Red Wine Jus, add 1 tablespoon of unsalted butter and 0.5 tablespoon of sunflower oil to a frying pan and heat over medium heat.

Add 2 finely diced shallots and cook for 2 to 3 minutes until softened.

Add 2 minced cloves of garlic and cook for about 30 seconds.

Stir in 1 teaspoon of plain all-purpose flour and cook for another 30 seconds.

Add 120 ml of red wine and 180 ml of beef stock, along with a pinch of salt and pepper, stir together, and bring to a boil.

Simmer for about 10 to 15 minutes until slightly thickened, adding any juices from cooking the steak and a little fresh thyme if desired.

For the Creamy Mushroom Sauce, add 1 tablespoon of unsalted butter and 0.5 tablespoon of sunflower oil to a pan and heat over medium heat.

Add a finely diced shallot and cook for a few minutes until softened.

Add 8 thickly sliced chestnut mushrooms and 2 cloves of minced garlic, along with 0.5 teaspoon of salt, 0.5 teaspoon of pepper, and 0.25 teaspoon of dried thyme or 2 sprigs of fresh thyme, and stir.

Cook for about 3 minutes until the mushrooms are softened, then add 120 ml of white wine and bring to a boil, simmering until almost all the liquid evaporates.

Add 120 ml of chicken stock and 180 ml of double cream, letting it simmer for about 2 to 3 minutes before serving over steak.

For the Diane Sauce, add 1 tablespoon of unsalted butter and 0.5 tablespoon of sunflower oil to a frying pan and heat over medium heat.

Add 2 finely chopped shallots, 0.25 teaspoon each of salt and black pepper, and 1 minced clove of garlic, cooking for about 2 to 3 minutes until softened.

Add 2 tablespoons of Cognac and let it bubble for about a minute before adding 180 ml of beef stock, 1 teaspoon of Worcestershire sauce, and 2 teaspoons of Dijon mustard, cooking for a further 2 to 3 minutes until slightly thickened.

Stir in 120 ml of double cream, bring back to a boil, and let it simmer for a couple of minutes before serving over steak.

For the Garlic Butter, add 120 g of unsalted soft butter to a bowl along with 2 teaspoons of dried parsley, 1 teaspoon of salt, and 3 minced cloves of garlic, stirring until thoroughly combined.

Serve the garlic butter right away or roll it up in cling film and refrigerate for at least an hour until firm before slicing to serve over steak.

For the Blue Cheese Sauce, add 2 tablespoons of unsalted butter to a frying pan and heat over medium heat.

Add a finely diced shallot and cook for about 3 to 4 minutes until softened, then add a minced clove of garlic and cook for about another minute.

Add 150 ml of double cream and 125 g of crumbled Stilton, stirring until the cheese melts and the sauce thickens slightly, which should take a couple of minutes.

Add 1 tablespoon of Worcestershire sauce and 0.25 teaspoon of black pepper, stirring and letting it bubble for another minute or two until thickened to your liking before serving over steak.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens