5 fantastic sauces for red meat - From classic béarnaise to chimichurri

A good cut of red meat can stand on its own. But a well-made sauce can take it to the next level. Add boldness, aroma, and balance. And the best part? You don’t need a professional kitchen. With simple ingredients and a little care, these sauces are easy to make at home and pair perfectly with steaks, fillets, and braised meats.

Below, you’ll find 5 tried-and-tested sauces, with simple instructions and little tips.

1. Classic Béarnaise 

Béarnaise is rich, buttery, and aromatic. It pairs perfectly with beef fillet and rib-eye.

Ingredients

• 3 egg yolks
• 150 g melted butter
• 2 tbsp white vinegar
• 1 small onion, finely chopped
• Fresh tarragon
• Salt, pepper

How to make it

Simmer the vinegar with the onion and tarragon until only a little liquid remains. Strain. Whisk the egg yolks in a double boiler and slowly add the melted butter until thickened. Add the flavored vinegar, salt, and pepper.

Tip: If it “splits,” 1-2 tbsp of hot water will save the day.

2. Chimichurri 

The freshest sauce of the bunch. It pairs perfectly with roast beef and grilled steak.

Ingredients

• Finely chopped parsley
• Garlic
• Olive oil
• Vinegar or lemon
• Oregano
• Salt, pepper

How to make it

Mix all the ingredients in a bowl. It’s that simple.

Tip: It takes time. Leave it for 20-30 minutes to thicken.

3. Pepper sauce 

Creamy and warming, with a bold character. Ideal for pan-fried steaks.

Ingredients

• Green or black peppercorns (crushed)
• Heavy cream
• Butter
• Brandy or cognac (optional)
• Salt

How to make it

In the same pan you cooked the meat in, sauté the pepper in butter. Deglaze with brandy, add the cream, and let it thicken.

Tip: Don’t let it boil for too long - keep it over low heat.

4. Red wine sauce 

A deeply flavored sauce made with just a few ingredients. Pairs well with fillet and braised meats.

Ingredients

• Red wine
• Onion or shallot
• Butter
• Salt, pepper

How to make it

Simmer the wine with the onion until it has reduced by half. Strain, add a little butter, and stir.

Tip: The less liquid remains, the more intense the flavor.

5. Creamy mushroom sauce 

Earthy, smooth, and very satisfying. It goes with almost anything.

Ingredients

• Mushrooms
• Onion
• Butter
• Heavy cream
• Salt, pepper

How to make it

Sauté the mushrooms and onion in butter. Add the cream and let it thicken.

Tip: If you have some, add a few porcini mushrooms for extra aroma.

The secret!

The sauce shouldn’t “cover” the meat. It should complement it. Start with a small amount and add more if needed.