"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Thread Tools Display Modes
Old 08-14-2006, 02:01 AM   #11
Senior Cook
Join Date: Jul 2006
Location: Whitehorse, Yukon, Canada
Posts: 167
Our dinner special tomorrow is strip loin with mushroom and green peppercorn sauce, served with parmesan potato wedges, veggies, etc.. Trust me that this is good. The last few times I made this it sold like crazy. I actually ate the leftover sauce on it's own while we tore down(with a fork and away from the food area, absolutely yummy! ). I had planned on making it from scratch, but priced out the ingredients and went with McCormicks green peppercorn sauce in a packet. I made the sauce as directed on the package and added some sauteed fresh mushrooms. Held in the steam table wonderfully. Green peppercorns are not as spicy as the black ones. I understand that Knorr makes it as well. I love Knorr products, but couldn't find it up here. I got alot of good feedback on it too.

DaCook is offline   Reply With Quote
Old 08-14-2006, 08:55 AM   #12
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
If the steak is cooked the way I like it, I don't need anything. If it's cooked longer than I like, I've been known to get out the Heinz 57.
I once had a fillet at a restaurant that had what I think was Hollondaise sauce on it. The sauce didn't mask the taste of the lovely beef, just enhanced it.

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 08-14-2006, 11:39 AM   #13
Head Chef
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
I usually don't sauce steaks either, but I do use a good spice rub on them before putting them on the grill. I particularly enjoy McCormics Montreal Steak Seasoning.
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 08-15-2006, 05:15 PM   #14
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Humm .. steak ... which critter, which cut, and what cooking method? A ham steak is not the same as a bison rib steak - which has no comparison to a beef Porterhouse ... or a tri-tip steak, or a cubed steak properly breaded and fried to make a proper "chicken-fried steak".

Some people like to slather on "steak sauces" .... I don't. I know the McCormics Montreal Steak Seasoning JohnL is talking about - I use that for burgers ... not for good steaks. But, then, on the otherhand ... "Steak Diane" depends on the pan sauce to be what it is ......

But - if I'm going to slop some bottled sauce on my steak .... I prefer HP (from England), or A1, but Heinz isn't out of the question .... and there was a "tiger" sauce I tried once that was yummy ....

There are a kazillion ways to do a steak ... which ever sounds best to you is the way you should go.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 08-16-2006, 10:02 AM   #15
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I like either Dijon mustard or horseradish sauce on the side if I'm eating a plain, grilled steak.
Ishbel is offline   Reply With Quote
Old 08-16-2006, 10:19 AM   #16
Executive Chef
Half Baked's Avatar
Join Date: Jul 2006
Posts: 2,927
I like a bleu cheese sauce or horseradish sauce. Most times I just sprinkle bleu cheese on the meat though.

Oh I just remembered that a bernaise sauce is really good with tenderloin, also. I used to eat at a restaurant that had a lunch special with an English muffin, topped with a filet, topped with bean sprouts and bernaise...it all worked.
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 08-16-2006, 10:25 AM   #17
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,611
I sometimes make bearnaise sauce for SO when we have filet. I usually stick with just salt and pepper. I may try a bite or two with the bearnaise.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:44 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.