Saturday Share: Best Sauce for Beef

For those who prepared prime rib, roasted beef,  or other form of beef rather than a turkey, you may have some left over.

Or you may be in a warm state and getting ready to throw some steaks on the barbie, here's a sauce to serve with your beef.

Best Sauce for Beef


1/2 - 1 cup finely minced onion

1 tablespoon of rendered bacon fat or beef fat (Easiest way is to cook a couple of slices of bacon and save the grease.)

1/2 cup of brandy (use the cheap kind, not the expensive sipping kind)

1 tablespoon of Worcestershire Sauce

1 teaspoon of Dijon or another strong mustard

1/2 cup beef or veal stock

1 - 3 grinds of black peppercorns

salt to taste


Sauté the onions in the fat over medium heat. Do not burn them. You want them soft.

When the onions are soft, add the brandy. Make sure the heat isn't on high or the brandy will flame. You don't want that, or you might singe your eyebrows if you're not careful.

Simmer a few minutes so that the alcohol cooks off (volatilizes).

Add the Worcestershire Sauce, mustard, and stock.

Season with the ground peppercorns and salt.

Optional: chopped fresh tarragon

Reduce the heat and simmer. When the sauce has thickened a bit, add the fresh tarragon and pour over the beef.

Takeaway Truth

Add this recipe to your repertoire. It'll garner rave reviews every time.


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