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Old 02-03-2011, 10:03 AM   #31
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Quote:
Originally Posted by arinjunk View Post
One of the reasons I asked is when I went to Florence Italy a few years back I ate steak there. It was a filet mignon with a dark brown sauce and mushrooms. I'm not kidding around it was the best meal I've ever had in my life lol. No it wasn't A1 sauce. It was a little bit more water than the A1 sauce, and the taste wasn't so apparent or obvious right away like it is with the A1 sauce.

It was almost like the sauce was purposely made in a way so the taste of the sauce wasn't so obvious, and in that way it doesn't cover up the steaks taste. I still have no idea till today what sauce it was but it was an amazing meal.
I make a filet that that, it's wrapped in bacon and then I make a mushroom madiera sauce... Otherwise it's just salt and pepper for me...
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Old 02-06-2011, 12:49 PM   #32
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When I do find a cheaper cut that I feel needs a sauce, I always make Jack Daniels sauce. In a pan heat equal amounts of unsalted butter and worcestershire sauce. Add one oz. Jack Daniels and cook for 1 more minute to remove some of the alcohol. It's the perfect sauce in my opinion.
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Old 02-06-2011, 01:10 PM   #33
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No sauce. I have Worcestershire sauce for addition to hamburgers and meatloaf. I love teriyaki and soy sauce, but those i save for marinades.

Horseradish is served a lot. Not horseradish sauce, just horseradish.
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