5 Easy Steak Sauces To Make In Under 20 Minutes

Discover a versatile selection of five sauces designed to complement your steak, each infused with the unique umami of Port Lincoln Sardine Garum. From rich mushroom to tangy mustard, these sauces provide a range of flavours to enhance any cut of beef, and can be prepared in under 20 minutes.

Table of contents:

1. Mushroom Sauce (15 minutes)

2. Blue Cheese Sauce (5 minutes)

3. Mustard Sauce (10 minutes)

4. Red Wine Sauce (20 minutes)

5. Pepper Sauce (17 minutes)

Mushroom Sauce (15 minutes)

Ingredients:

• 1 tablespoon olive oil

• 1 cup sliced mushrooms (Swiss brown recommended)

• 1 clove garlic, minced

• 2 tablespoons brandy

• 4 tablespoons thickened cream

• 1 teaspoon wholegrain mustard

• 2 teaspoons Port Lincoln Sardine Garum

Method:

1. Heat the olive oil in a pan over medium heat.

2. Add the mushrooms and Sardine Garum, cooking until golden brown.

3. Stir in the garlic and brandy, allowing the alcohol to evaporate.

4. Add the cream and mustard, reduce the heat, and simmer for 2-3 minutes.

5. Season with cracked pepper to taste.

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Blue Cheese Sauce (5 minutes)

Ingredients:

• 25g unsalted butter

• 1 tablespoon flour

• 150ml milk

• 50g chopped blue cheese

• 5ml Sardine Garum

Method:

1. Melt the butter in a saucepan over medium heat.

2. Add the flour, stirring to combine.

3. Gradually pour in the milk, mixing until the sauce is smooth.

4. Bring to a simmer, then incorporate the blue cheese and Sardine Garum.

5. Cook until the cheese has melted and the sauce is creamy.

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Mustard Sauce (10 minutes)

Ingredients:

• 2 tablespoons Dijon mustard

• 100g crème fraîche

• 10ml Sardine Garum

Method:

1. In a bowl, mix the Dijon mustard with the crème fraîche until well combined.

2. Stir in the Sardine Garum and blend until smooth.

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Red Wine Sauce (20 minutes)

Ingredients:

• 250ml beef stock

• 125ml red wine

• 2 teaspoons dark brown sugar

• 1 teaspoon balsamic vinegar

• 10ml Sardine Garum

• Freshly ground pepper

Method:

1. In a saucepan, reduce the beef stock by half over medium heat.

2. Add the red wine, sugar, vinegar, and Sardine Garum. Cook for 10 minutes, or until the mixture reduces by half.

3. Season with pepper to taste.

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Pepper Sauce (17 minutes)

Ingredients:

• 2 finely chopped shallots

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• ⅓ cup brandy or cognac

• ¾ cup unsalted beef broth

• ½ cup thickened cream

• 2 teaspoons coarsely crushed whole peppercorns

• 10ml Sardine Garum

Method:

1. In a skillet, heat the olive oil and butter, then add the shallots and cook until soft.

2. Pour in the brandy or cognac and let it simmer, scraping the bottom of the pan, until mostly reduced.

3. Add the beef broth and bring to a simmer, allowing it to reduce by half for 2-3 minutes.

4. Stir in the cream, Sardine Garum, and crushed peppercorns, simmering for another 1.5 to 2 minutes until thickened.