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Old 08-14-2006, 02:01 AM   #11
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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.

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Old 08-14-2006, 08:55 AM   #12
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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.

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Old 08-14-2006, 11:39 AM   #13
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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.
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Old 08-15-2006, 05:15 PM   #14
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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.
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Old 08-16-2006, 10:02 AM   #15
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I like either Dijon mustard or horseradish sauce on the side if I'm eating a plain, grilled steak.
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Old 08-16-2006, 10:19 AM   #16
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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.
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Old 08-16-2006, 10:25 AM   #17
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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.

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