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Generally when I have steak I prefer no sauce, but if I get a cheaper cut I will make a red wine reduction with shallots/rosemary/basil/beef stock/S&P.
I’ve also made a good substitute for alfredo (basically the same thing but a bit lighter)
- Butter
- Flour
- White wine
(reduce/let roux thicken)
- Skim Milk
- Parmesan cheese
- Chicken Stock
- Spices (basil, thyme, black and red pepper, onion powder)
If not thick enough, add some corn starch slurry. Serve over egg noodles and grilled chicken
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Originally Posted by stlchiefs
Why can't more people be like sedated?
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