Andy Cooks | 3 steak sauces 🥩 @andy_cooks | Uploaded July 2024 | Updated October 2024, 15 hours ago.
Chimichurri
Ingredients
- 1/2 bunch flat-leaf parsley, finely sliced
- 1 red chilli, finely diced
- 2 cloves garlic, finely grated
- 1/2 tsp dried oregano
- salt and pepper to taste
- 3 tbsp (1.5 fl oz) olive oil
- 2 tbsp(1 fl oz) red wine vinegar

Method
1. Place everything in a bowl, mix, and it's ready to serve.

Creamy Garlic Mushroom Sauce
Ingredients
- 300g (10.6 oz) sliced mushrooms (any will work, I like Swiss browns or pine mushrooms)
- 40g (1.4 oz) butter
- 20ml (0.7 fl oz) olive oil
- 3 cloves garlic, finely grated
- 2 tbsp whiskey
- 500ml (17 fl oz) beef stock
- 3 tbsp cream
- small handful parsley, finely sliced
- salt to taste

Method
1. Add the butter and oil to a pan over high heat. When the butter is melted, sauté the mushrooms with a pinch of salt.
2. After 2-3 minutes, add the garlic, toss, and then add the whiskey. Let the whiskey flambé to burn off the alcohol, then add the beef stock and reduce by two-thirds.
3. Once the stock is reduced, add the cream, stir well, check for salt, then finish with the parsley.

Crying Tiger Butter
Ingredients
- small piece ginger, finely grated
- 3 cloves garlic, finely grated
- 2 bird's eye chillies, finely diced
- 100g (3.5 oz) softened butter
- ½ tbsp fish sauce
- zest of 1 lime
- small handful coriander, finely sliced
- small pinch salt

Method
1. Add the ginger, garlic, and chilli to a mortar and pestle and pound until smooth.
2. Next, add the butter, fish sauce, lime zest, salt, and coriander. Mix well.

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