The 5 Steak Sauces Every Chef Needs to Learn

Ingredients

• 1 cup Unsalted Butter (for clarifying and for Café de Paris butter)
• 5 medium Shallots (finely diced; 2 for Béarnaise, 2 for red wine sauce, 1 for Café de Paris butter)
• 0.25 cup White Wine (dry, for Béarnaise reduction)
• 2 tablespoon White Wine Vinegar
• 1 tablespoon Fresh Tarragon (chopped, for Béarnaise and Café de Paris butter)
• 4 large Egg Yolks (room temperature, for Béarnaise)
• 1 tablespoon Boiling Water (helps stabilize Béarnaise emulsion)
• 1 pound Beef Trimmings (bones, fat, meat scraps) (for red wine reduction stock)
• 2 sprigs Thyme Sprigs
• 1 Bay Leaf
• 4 large Garlic Cloves (2 for red wine sauce, 2 sliced for peppercorn sauce)
• 1 cup Red Wine (dry, for red wine sauce)
• 250 ml Chicken Stock (dark)
• 1 teaspoon Red Wine Vinegar (for final seasoning of red wine sauce)
• 2 tablespoon Unsalted Butter (for finishing red wine sauce) (cut into cubes, added at the end)
• 1 cup Fresh Parsley (packed, finely chopped for chimichurri and Café de Paris butter)
• 2 tablespoon Fresh Oregano (chopped, for chimichurri)
• 1 teaspoon Red Chili Flakes
• 0.5 cup Olive Oil (extra‑virgin, for chimichurri)
• 2 teaspoon Lemon Juice (1 tsp for chimichurri, 1 tsp for Café de Paris butter)
• 2 Anchovy Fillets (minced, for Café de Paris butter)
• 1 teaspoon Dijon Mustard
• 0.5 teaspoon Paprika
• 0.25 teaspoon Curry Powder
• 1 teaspoon Worcestershire Sauce
• 2 tablespoon Green Peppercorns (in brine) (drained)
• 1 tablespoon Black Peppercorns (coarsely cracked)
• 0.25 cup Brandy (for flambé in peppercorn sauce)
• 0.5 cup Double Cream
• 1 cup Reduced Beef Stock (from the beef trimmings reduction)
• to taste Salt
• to taste Black Pepper

Instructions

1. Clarify Butter for Béarnaise

   Place 1 cup unsalted butter in a saucepan over the lowest heat. Allow it to melt; the milk solids will sink and the clear butterfat will rise. Skim off the golden butterfat and set aside; discard the milky residue.

   Time: PT5M

   Temperature: Low heat

2. Prepare Shallot‑Vinegar‑Wine Reduction

   Finely dice 2 shallots. In a small saucepan combine the shallots, 0.25 cup white wine, and 2 tbsp white wine vinegar. Bring to a gentle simmer and reduce by 80‑85% (about 10 minutes).

   Time: PT10M

   Temperature: Medium heat

3. Emulsify Béarnaise (Hollandaise‑style)

   Separate 4 egg yolks into a heatproof bowl. Add the reduced shallot mixture and 1 tbsp boiling water. Whisk over a simmering saucepan (bain‑marie) until the mixture thickens. Slowly drizzle the clarified butter while whisking continuously until a smooth, glossy sauce forms. Finish with 1 tbsp chopped tarragon, season with salt and pepper.

   Time: PT15M

   Temperature: Low heat

4. Roast Beef Trimmings for Red Wine Stock

   Heat a skillet over medium‑high. Add 1 lb beef trimmings, 2 diced shallots, 2 thyme sprigs, 1 bay leaf, and 2 smashed garlic cloves. Roast, stirring occasionally, until browned and caramelized (≈10 minutes).

   Time: PT10M

   Temperature: Medium‑high heat

5. Deglaze and Reduce Red Wine

   Add 1 cup dry red wine to the pan, scraping up browned bits. Reduce until the wine has almost evaporated (≈5 minutes).

   Time: PT5M

   Temperature: Medium heat

6. Build Red Wine Sauce

   Stir in 250 ml dark chicken stock and 600 ml of the beef reduction made in step 5. Bring to a gentle simmer for 10 minutes. Finish with 1 tsp red wine vinegar and whisk in 2 tbsp cold butter cubes off the heat.

   Time: PT15M

   Temperature: Low simmer

7. Prepare Chimichurri

   Finely chop 1 cup parsley and 2 tbsp oregano. In a bowl combine herbs, 1 tsp red chili flakes, 2 minced garlic cloves, 2 tbsp red wine vinegar, 1 tsp lemon juice, and 0.5 cup olive oil. Mix well and season with salt and pepper.

   Time: PT5M

8. Make Café de Paris Butter

   In a bowl combine 1 cup softened unsalted butter, 1 minced shallot, 2 minced anchovy fillets, ½ minced garlic clove, 1 tsp Dijon mustard, ½ tsp paprika, ¼ tsp curry powder, 1 tsp Worcestershire sauce, 1 tbsp chopped parsley, 1 tsp chopped tarragon, and 1 tsp lemon juice. Mix until uniform. Season with salt and pepper.

   Time: PT5M

9. Toast Peppercorns for Peppercorn Sauce

   In a dry skillet over medium heat, toast 1 tbsp coarsely cracked black peppercorns and 2 tbsp green peppercorns (drained) until fragrant (≈2 minutes).

   Time: PT2M

   Temperature: Medium heat

10. Build Peppercorn Sauce

    Add 2 tbsp butter to the skillet, melt, then add 1 diced shallot and 2 sliced garlic cloves. Cook 3 minutes until softened. Carefully add 0.25 cup brandy and flambé (ignite) until flame subsides. Stir in 0.5 cup double cream and 1 cup reduced beef stock. Simmer 5 minutes, then add green peppercorns, a squeeze of lemon juice, and finish with a pinch of fresh parsley.

    Time: PT10M

    Temperature: Low‑medium heat

11. Final Presentation

    Serve each sauce in a small ramekin alongside a grilled ribeye or sirloin steak. Béarnaise pairs beautifully with bone‑in ribeye, red wine sauce with roasted beef, chimichurri with grilled flank, Café de Paris butter melted over steak, and peppercorn sauce drizzled over sliced filet.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

2 g

Fat

14 g

Fiber

0 g