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Added June 20, 2002 | Recipe #31615
Showing 1-2 of 2
on August 12, 2002
I made this rich sauce last night to go with Grilled Sirloin Steaks. The flavor was heavenly! After the addition of the peppercorns, I did let the sauce simmer on low for about 7 minutes to really enhance their flavor. Thanks for a great sauce, Miller! -CGpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 07, 2013
All I was getting out of the DH was OMG OMG and this is better than anything he has had in a restaurant, for me though I found it a little too rich but a small amount was absolutely delicious. I couldn't comment personally with respect to comparison to restaurant as I rarely order steak when dining out and usually have it with a mushroom sauce if I do but DH has already requested that we have again when he grills/B-B-Q's steak, tonight we had rum[p steak but he is looking forward to it with a t/bone. Will halve the recipe for 3 of us though but that said we did go through more than half the sauce between 3 of us but I think I will be having less next time for health reasons. The only suggestion I would make is to give your peppercorns a rough grind in a grinder or mortar a pestle, I gave mine a rough grind in a grinder and the also added some rough ground pepper to the steak which made for a very creamy peppery steak sauce. Thank you Mille for a great recipe,person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (107 g)
Servings Per Recipe: 4
The following items or measurements are not included:
white wine vinegar