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

A good piece of red meat can stand alone. But a properly made sauce can take it off the table. Give it intensity, aroma, balance. And the best part? You don't need a professional kitchen. With simple ingredients and a little attention, these sauces can be easily made at home and go perfectly with steaks, fillets and pot roasts.

Below you will 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 veal fillet and rib-eye.

Materials

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

How do you make it?

Boil the vinegar with the onion and tarragon until it is slightly liquid. Strain. Beat the egg yolks in a bain-marie and slowly add the melted butter until it thickens. Pour in the flavored vinegar, salt and pepper.

Tip: If it "breaks", 1-2 tablespoons of hot water will save the situation.

2. Chimichurri

The coolest sauce of the bunch. It goes perfectly with roasted beef and grilled steak.

Materials

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

How do you make it?

You mix all the ingredients in a bowl. It's that simple.

Tip: It takes time. Let it set for 20-30 minutes.

3. Pepper sauce

Creamy, warm, with a strong character. Ideal for pan-seared steaks.

Materials

• Green or black pepper (crushed)
• Milk cream
• Butter
• Brandy or cognac (optional)
• Salt

How do you make it?

In the same pan where you roasted the meat, sauté the pepper with butter. Deglaze with brandy, add cream and let it set.

Tip: Don't overcook it – it needs low heat.

4. Red wine sauce

A sauce with depth, without many ingredients. It goes well with fillet and pot roasts.

Materials

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

How do you make it?

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

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

5. Creamy mushroom sauce

Earthy, soft and very filling. It goes with almost everything.

Materials

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

How do you make it?

Sauté mushrooms and onion with butter. Add cream and let it thicken.

Tip: If you have it, add a few porcini mushrooms for extra flavor.

The secret!

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