Steak Sauces

Discussion in 'Food & Cooking' started by iveyleaguer, Dec 17, 2013.

  1. iveyleaguer

    iveyleaguer

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    Most steak sauces call for butter.  There probably isn't an equal substitute, but for those who can't eat butter is there something else that would work?  I have duck fat, bacon fat, natural lard, and light olive oil.

    Also, I have on hand shallots, demi-glace, and a good Brandy.  Anyone used this combination for a steak sauce (not fillet)?

    Thanks.
     
  2. cschley

    cschley

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    Duck fat might be too strong for you - think duck flavored steak. Bacon fat would taste, good - everything is good with bacon.Lard or olive oil would be neutral.

    If you - Deglaze the pan with brandy, soften the shallots a little as some of the alcohol cooks off, then adding some demi then reducing to the right consistency - that's a pretty fine sauce right there.

    Just a note (in case you don't know), the classic recipe for demi-glace contains butter. If you used a slurry to make a custom demi that could work.
     
  3. cheflayne

    cheflayne

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    IveyLeaguer, you can't eat butter, does this also mean no dairy? Side note is that you can use oil (olive, walnut, canola etc) in place of butter even in sauces such as bernaise which is then called Tyrolienne.
     
  4. koukouvagia

    koukouvagia

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    If someone can't eat butter then why are they eating steak?
     
  5. mikelm

    mikelm

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    IveyLeaguer -

    How about trying James Beard's recipe for Steak Mirabeau, using a neutral oil instead of butter. It's a porterhouse or strip steak broiled, then topped with anchovies mashed and lightly sauteed in (butter) and sliced green olives.

    By the way, which Ivey League are you associated with?

    Mike
     
  6. cheflayne

    cheflayne

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    Lactose intolerance could be one reason and it certainly wouldn't exclude a person from eating steak.
     
  7. iveyleaguer

    iveyleaguer

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    No, butter is the only thing I can't eat, thankfully.  And thanks for the tip.

    ~~~
     
  8. iveyleaguer

    iveyleaguer

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    Thanks.  I'll give that a try ...

    ~~~ 
     
  9. iveyleaguer

    iveyleaguer

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    Thanks, Mike.  No universities.  It's the Ivey League of my family.  /img/vbsmilies/smilies/smile.gif       
     
    Last edited: Dec 17, 2013
  10. iveyleaguer

    iveyleaguer

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    It's a sensitivity, almost an allergy.  Nobody's ever understood it, because it's only butter (margarine is worse) and it's been all my life.  The bottom line is, if I detect it at all, I get sick.  Thankfully, there are no other sensitivities or allergies.

    But it certainly has complicated my education on how to do REAL things in the kitchen.  But I'll get there, thanks to you guys.

    ~~~
     
  11. kokopuffs

    kokopuffs

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    How about substituting truffle oil for butter.  It tastes like butter and tastes GREAT but it's a bit on the 'spensive side.    ....or at least some mushrooms that have slow simmered in truffle oil for awhile.
     
    Last edited: Dec 17, 2013
  12. mikelm

    mikelm

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    Ivey-

    I'm really glad to hear that.  The picture of an Ivy grad who didn't know how to spell it was pretty disturbing. /img/vbsmilies/smilies/tongue.gif

    Koko' -

    Sounds good, but I'm put off because I've read most truffle oils (if not all ) are synthetic. All the ones I could check at Whole Foods, were, anyhow.

    Mike
     
  13. cheflayne

    cheflayne

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    Here is a recipe to try. For the manufacturing cream, heavy whipping cream will work fine. For the beef stock you can sub chicken stock or you can use demi but if doing so reduce the amount to probably 1 tablespoon. Oil doesn't have to be olive, could be hazelnut, walnut, peanut or even canola.

    Pepper Steak Sauce

    Weight or Volume                                                                  Ingredients

    ¼ teaspoon                                                                           garlic, finely chopped

    4 tablespoons                                                                        brandy

    ½ ounce                                                                                 cream cheese

    2 teaspoons                                                                           whole grain mustard

    4 teaspoons                                                                           balsamic vinegar

    2 teaspoons                                                                           soy sauce

    1 teaspoon                                                                             worcestershire sauce

    4 tablespoons                                                                         beef stock

    ½ cup                                                                                     manufacturing cream

    to taste                                                                                   salt

    to taste                                                                                   black pepper

    1 teaspoon                                                                             extra virgin olive oil

    Procedure:

    Saute garlic lightly. Deglaze with brandy. Add cream cheese, mustard, vinegar, soy, Worcestershire, stock, and cream. Bring to a boil. Reduce heat to a simmer and reduce sauce until thickened. Remove from heat and while still warm, adjust seasoning with salt and pepper. Whisk in oil and serve immediately.
     
  14. kokopuffs

    kokopuffs

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    I think that you'll need the look elsewhere for the real stuff.
     
  15. iveyleaguer

    iveyleaguer

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    Koko .. how 'bout them Waycross Bulldogs!!  Guess they are still around.  Waycross had some teams back in the '60's when I played against one of them.

    Truffle Oil is a great idea.  But you won't believe it, I can eat it fine, but just don't LIKE truffles.  Don't know why.  Could be, like you guys said, I've never had the real thing, only the synthetic.  Thanks for the suggestion, though.   
     
    Last edited: Dec 18, 2013
  16. iveyleaguer

    iveyleaguer

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    Geez, that looks great!

    ~~~ 
     
  17. kokopuffs

    kokopuffs

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    IveyLeaguer,                     /img/vbsmilies/smilies/biggrin.gif      Nowadays it's actually the Waycross Gators and the Bulldogs are, I think, at UG Athens.  ;)

    As to a butter substitute, I've tasted some really expensive evoo's that tasted like butter.  You could certainly give them a try!