Stout Sauce for Steak
Carne Diem Culinary
This simple steak sauce consists of 2 of our favorite things: fresh herbs from the garden and beer. It works well with any steak, but really shines with more flavorful steaks like ribeye or T-bones.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Accompaniment
Cuisine American
Servings 4 steaks
Calories 72 kcal
Sauce Pan
Strainer or colander
1 Tab Olive Oil 1 Tab Shallot minced 1 Garlic Clove minced 1 Sprig of Thyme ½ cup Stout Beer room temp ¼ tea Ancho Powder 1 tea Worcestershire Sauce ¼ tea Pepper 1 tea Creole, Chinese, or Other Spicy Mustard 1 Tab Butter
Saute the shallot, garlic, and thyme until soft.
Stir in the pepper and ancho and stir to combine then reduce heat to prevent burning.
Deglaze the pan with the stout then add the mustard and Worcestershire sauce.
Return heat to medium and bring to a simmer for roughly 10 minutes.
Strain the sauce to remove the solids then return the sauce to the pan and simmer until sauce is reduced by half.
Stir in the butter and salt to taste. You may continue to cook gently to thicken more if desired.
Calories: 72 kcal Carbohydrates: 2 g Protein: 1 g Fat: 6 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 8 mg Sodium: 56 mg Potassium: 32 mg Fiber: 1 g Sugar: 1 g Vitamin A: 139 IU Vitamin C: 1 mg Calcium: 7 mg Iron: 1 mg
Keyword beef, beer, steak, stout sauce