Steak Topper Recipes

Bearnaise Sauce

  • 4 egg yolks
  • 1 1/2 sticks of butter
  • 1 TBS dijon mustard
  • 1 TBS white wine
  • 1 TBS lemon juice
  • 1/2 cup tarragon
  • pinch of salt and pepper

Set up a double boiler (pot of boiling water with bowl on top) or use a small pan. Dice up butter and leave out on a plate for an hour or two (must be room temperature). Combine all the ingredients except for the butter and tarragon. Put on the heat and stir constantly to keep the mixture from scrambling. You want to bring up the temperature slowly. Once it becomes thicker and does not easily pour of the whisk, you can now add the butter. Stir in a little at a time. Once it’s incorporated and smooth, add a little more. Continue this until the butter is gone. Add the tarragon and you have Bearnaise.

Chimichurri

  • 1 bunch cilantro (rinsed and roots removed – stems are fine)
  • 1 bunch parsley (rinsed and roots removed – stems are fine)
  • 2 red chili peppers – coarsely chopped
  • 2 shallots – coarsely chopped
  • 1 cup red wine vinegar
  • 2 cups olive oil (more if needed)
  • pinch of salt and pepper

Place all ingredients in a blender or food processor and blend, keeping some of the texture of the ingredients.

Brandy Peppercorn Sauce

  • 2 shallots – finely diced
  • 1/2 stick of butter
  • 1 cup brandy
  • 1/2 cup heavy cream
  • 1/4 cup crushed black peppercorns

You can use a separate pan but I recommend cooking your steak in a cast iron skillet. Once you remove the steak to let rest, add the shallots and butter and saute until cooked. Add the peppercorns and heat for 30 seconds. Deglaze the pan with brandy and swirl around the pan so the brandy hits the hot sides and ingnites. Let the alcohol burn off. If it doesn’t light, don’t worry, just cook off for 2 minutes. Make sure to scrape the bottom of pan to get the flavour of the steak incorporated. Add the heavy cream and simmer for 1 minute. Add to your steak.

Shrimp with Tequila Lime Butter

  • 1 pound of shrimp – deveined and peeled
  • 1 stick of butter – room temperature
  • 4TBS olive or canola oil
  • 2 limes
  • 2 shallots – diced
  • 1 red chili pepper – diced
  • 1 cup tequila
  • 1/2 cup cilantro
  • pinch of salt and pepper

Place the stick of butter, cilantro, zest of both limes, and the juice of 1 lime in a bowl. In a saute pan, add 1/2 the oil and saute the shallots until cooked. Deglaze with tequila and swirl around the pan so the tequila hits the hot sides and ignites. Let the alcohol cook off. If it doesn’t light, don’t worry, just cook off for 2 minutes. Add to the butter and mix completely. Leave out at room temperature.

In a second bowl, combine the shrimp, 1/2 the oil, juice of 1 lime, red chili pepper, and salt and pepper. Place in the fridge and let it marinate for 1 hour.

When your steak is cooked and resting, place the shrimp in a hot pan. Flip after 2 minutes. Cook until they are pink and not translucent. Remove from heat and combine tequila butter. Serve on top of your steak.