Peppery steak sauce with a twist
15 min
Our favourite steak sauce - quick and easy, with a dash of rum. Totally amazing! Here's our method for making the sauce after you cook steaks. A key ingredient is the pan juice.
19 people made this
Ingredients
Serves: 2
- 2 garlic cloves, crushed
- 1 onion, sliced thickly
- 2 to 3 tablespoons pan juices from cooking 2 beef steaks
- 2 tablespoons margarine or butter
- 1 tablespoon plain flour
- 150ml full fat or semi-skimmed milk
- 1/2 to 1 teaspoon ground black pepper
- 1 pinch salt
- 1 tablespoon dark brown soft sugar
- 1/2 teaspoon chilli powder
- 1 tablespoon light rum
- water, as needed
Method
Prep:10min ›
Cook:5min ›
Ready in:15min
- Add garlic and onion during the last 5 minutes of cooking your steaks. Once your beef steaks are cooked to taste, remove from the pan, leaving the juices and the onion and garlic behind.
- Reduce the heat under the pan and add the margarine or butter.
- Once the butter has melted, add the flour, and stir until you have a smooth paste.
- Now slowly add the milk a little at a time while carefully stirring the sauce to ensure there are no floury lumps.
- Add all the other ingredients, one at a time, stirring after each addition. Don't forge the rum!
- Briefly heat up the sauce for a few seconds while stirring. Add hot water at this point if the sauce has thickened a little bit too much.
- Pour over steak and enjoy!!
Tip
Don't be too impatient once you have added the milk - heat the sauce slowly, stirring continuously to ensure a smooth sauce with no lumps.
