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Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled.
Download as PDF; Printable version; ... Pages in category "Steak sauces" ... out of 10 total. This list may not reflect recent changes. Steak sauce; A. A.1. Sauce; B.
Yields: 2 servings. Prep Time: 25 mins. Total Time: 55 mins. Ingredients. 2 (6-oz.) beef filets (about 1 1/2 in. thick) 1 tsp. kosher salt, plus more to taste
The taste is either tart or sweet, often peppery, with some similarities to Worcestershire sauce. Three major brands in the U.S. are the British-originated A1 , domestically produced Heinz 57 , and British-made Lea & Perrins .
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Steak sauce is a dark brown sauce commonly served as a condiment for beef in the United States; the original sauce which it is derived from is known in Britain as "brown sauce". Also derived from "brown sauce" in Japan tonkatsu sauce [5] has a slight variation in ingredients.
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef in 2 batches and cook until it's well browned, stirring often.
Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.