We know, we know.
Meat enthusiasts will say, “A truly good steak shouldn’t need sauce.”
And don’t worrywe agree.
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Awell-seasoned steak, when cooked properly, is perfection on its own.
Dress up yourholiday beef tenderloinwith a luxurious Burgundy-Mushroom or Mustard-Cream Sauce.
The recipe is a buttery blend of burgundy, beef broth, Dijon mustard, and cremini mushrooms.
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This would be just as divine on your favorite cut of steak.
Blend softened butter with thyme, lemon zest, mustard, and black pepper.
Spoon onto your steak and watch it melt into deliciousness.
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Spicy peppers and garlic give it some heat.
Make some extra salsa verdeyou’ll want to pour it over everything.
Pair this homemade sauce with ourRoasted Beef Tenderloinrecipe or any cut you have at home.
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Serve leftovers along with your fried eggs in the morning.
Serve the sauce in your best gravy boat.
Don’t forget a slice of cornbread to sop up the any extra.
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It tastes delicious on salads, sandwiches, tacos, or steak.
The beef is sauteed with vegetables and served over rice, polenta, or gnocchi.
This rustic puree is delicious over grilled meats.
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Be sure to serve dinner with warm baguette for sopping up leftover sauce.
you might buy prepared horseradish or grate your own for the freshest flavor.
check that tolet your steak come to room temperatureafter marinating so that it cooks evenly.
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This recipe uses a cast-iron skillet, which does double-duty to sear the steak and char the vegetables.
The sweet-and-sour mix of ketchup, vinegar, and brown sugar complements the smoky flavor of grilled meat.
Worcestershire sauce, chili powder, and cayenne pepper kick up the flavor.
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We like to serve it over ourSpice-Rubbed Tenderloin with Mustard-Cream Sauce.
This recipe is a reader favorite for the holidays.
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Credit: Southern Living
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