1. Peppercorn Sauce (French Au Poivre)

Ingredients: Butter 2 tbsp Shallots 1 tbsp, finely minced Brandy or cognac 2 tbsp Beef stock ½ cup Heavy cream ½ cup Crushed black peppercorns 1 tbsp Salt to taste

Instructions: 1. Melt butter and sauté shallots until translucent. 2. Add crushed peppercorns and deglaze with brandy. 3. Pour in beef stock and reduce by half. 4. Stir in cream and simmer until thickened. 5. Season lightly and serve over seared steak.

2. Red Wine Reduction Sauce

Ingredients: Butter 2 tbsp Shallots 1 small, minced Red wine 1 cup Beef stock ½ cup Fresh thyme 1 sprig Salt & black pepper to taste

Instructions: 1. In a saucepan, sauté shallots in butter. 2. Add red wine and thyme; simmer until reduced by half. 3. Stir in beef stock and cook until glossy. 4. Strain, season, and finish with a knob of butter.

3. Mushroom Cream Sauce

Ingredients: Butter 2 tbsp Garlic 2 cloves, minced Mushrooms 2 cups, sliced Beef stock ½ cup Heavy cream ½ cup Thyme ½ tsp Salt & pepper

Instructions: 1. Sauté mushrooms and garlic in butter until golden. 2. Add stock and cream; simmer gently until thick. 3. Season with thyme, salt, and pepper. 4. Pour over grilled steak or beef medallions.

4. Béarnaise Sauce

Ingredients: White wine vinegar ¼ cup Shallots 1 tbsp, minced Tarragon 1 tbsp, chopped Egg yolks 3 Butter ½ cup, melted Salt & white pepper

Instructions: 1. Reduce vinegar with shallots and tarragon until 2 tbsp remain. 2. Strain and whisk reduction into egg yolks over low heat. 3. Gradually whisk in warm butter until thick and silky. 4. Season and serve warm over steak.

5. Mushroom Herb Sauce

Ingredients: Olive oil 2 tbsp Mushrooms 1 cup, chopped Parsley 1 tbsp, chopped Garlic 1 clove, minced Butter 1 tbsp Salt & black pepper

Instructions: 1. Heat oil and sauté mushrooms until browned. 2. Add garlic and butter; stir until fragrant. 3. Season and finish with parsley.

6. Chimichurri (Argentinian Herb Sauce)

Ingredients: Parsley 1 cup, chopped Garlic 4 cloves, minced Red wine vinegar 2 tbsp Olive oil ½ cup Red chili flakes ½ tsp Oregano 1 tsp Salt & pepper to taste

Instructions: 1. Mix all ingredients in a bowl. 2. Let sit for 15 minutes before serving over grilled steak.

7. Diane Sauce (Brandy & Pork Jowl Style)

Ingredients: Butter 2 tbsp Garlic 1 clove, minced Brandy 2 tbsp Worcestershire sauce 1 tsp Heavy cream ½ cup Dijon mustard 1 tsp Salt & pepper

Instructions: 1. Sauté garlic in butter. 2. Add brandy and flambé carefully. 3. Stir in Worcestershire, mustard, and cream. 4. Simmer until thick and pour over steak.

8. Garlic Butter Sauce

Ingredients: Butter ½ cup, softened Garlic 3 cloves, minced Parsley 2 tbsp, chopped Lemon juice 1 tsp Salt & pepper

Instructions: 1. Mix all ingredients into a compound butter. 2. Chill until firm and top hot steak slices for melting richness.

9. Bourbon Barbecue Glaze

Ingredients: Ketchup ½ cup Brown sugar 2 tbsp Bourbon whiskey 2 tbsp Apple cider vinegar 1 tbsp Worcestershire sauce 1 tsp Smoked paprika ½ tsp

Instructions: 1. Combine all ingredients in a saucepan. 2. Simmer for 10 minutes until thick and glossy. 3. Brush over grilled steak or ribs.

10. Horseradish Cream Sauce

Ingredients: Sour cream ½ cup Prepared horseradish 2 tbsp Dijon mustard 1 tsp Lemon juice 1 tsp Salt & pepper

Instructions: 1. Whisk all ingredients together until smooth. 2. Chill before serving with prime rib or roast beef.

11. Teriyaki Steak Sauce

Ingredients: Soy sauce ¼ cup Brown sugar 2 tbsp Mirin 1 tbsp Garlic 1 clove, minced Ginger 1 tsp, grated Cornstarch 1 tsp + water 1 tsp

Instructions: 1. Combine soy sauce, sugar, mirin, garlic, and ginger in a saucepan. 2. Simmer for 5 minutes. 3. Add cornstarch slurry and cook until thickened. 4. Brush on steak as a glaze.

12. Salsa Verde (Italian Green Sauce)

Ingredients: Parsley 1 cup Capers 1 tbsp Anchovy fillets 2 Garlic 1 clove Lemon juice 1 tbsp Olive oil ½ cup

Instructions: 1. Blend all ingredients into a smooth green sauce. 2. Season with salt and spoon over grilled or roasted meats.

🔥 Perfect Pairings: • Peppercorn → Filet Mignon • Red Wine → Ribeye • Béarnaise → Tenderloin • Chimichurri → Skirt or Flank Steak • Bourbon Glaze → Sirloin