Sauce for fillet steak?

**thunderlizard** · 15 January 2010, 13:30

au poivre. Cream, some peppercorns, enough crushed black pepper to make it greyish and then enough dijon mustard to make it nice and beige. Make it in the pan with the meaty goo while the steak is resting.

**Spacecadet** · 15 January 2010, 13:30

I always eat mine without sauce.

**swamp** · 15 January 2010, 13:32

Bernaise sauce. Like hollandaise but with added tarragon.

**ratewhore** · 15 January 2010, 13:33

None. Seared flesh is all you need...

**Flubster** · 15 January 2010, 13:33

HP. Accept no substitutes.

**Mich the Tester** · 15 January 2010, 13:33

Mustard, but lately I’ve gone off steaks a bit and I prefer braised beef, especially a braising steak cooked for 3 hours in Bockbier, left to stand for a night and then warmed in the cooking juice; delicious, accompanied by mashed potatoes and sauerkraut or red cabbage.

**stingman123** · 15 January 2010, 13:35

Ketchup

HTH

**Paddy** · 15 January 2010, 13:36

Steak Diane

http://www.bbc.co.uk/food/recipes/da...dy_67955.shtml

Hunters Steak... can't find the recipe

**Lockhouse** · 15 January 2010, 13:39

Bearnaise served on the side. Sauce au poivre disguises the taste of the meat and is therefore not suitable for fillet. At a push use a marsala reduction the same as you would use for a tournedos Rossini, but if the meat is good, then a sauce is superfluous.

Sauce for fillet steak?