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Herb and Cream Sauce (for steaks)

Steak sauce

This is a sauce that I have come up with after experimenting with various versions of the famous ‘le Relais de Venise’ sauce that abound on the Internet.

Makes 4 Preparation time 10 mins Cooking time 15 mins Cost per portion £0.41

1. Heat the butter in a small frying pan and add the chicken liver, crushed garlic and sprig of thyme – cook for 3 – 4 minutes.
2. Add all the finely chopped herbs, paprika, salt, pepper, mustard, brandy and cooked liver to the cream in a saucepan and warm it up over a low heat for about 5 minutes.
3. Pass the cream mixture through a fine sieve and put the sieved sauce back into the saucepan.
4. When you are ready to serve the sauce, heat it gently over a low heat, stir the butter in, spoon the sauce over the cooked steaks and serve immediately.

1 teaspoon butter (or clarified butter)
40g chicken liver (cut into 1 inch pieces)
1 large clove garlic, crushed
A sprig of fresh thyme
Fresh rosemary – finely chopped – half a tablespoon
Fresh tarragon – finely chopped – half a tablespoon
Fresh thyme – finely chopped – half a tablespoon
Fresh oregano – finely chopped – half a tablespoon
1 teaspoon paprika
1 teaspoon coarsely ground black pepper
1/8 teaspoon of salt
1 teaspoon Dijon mustard
200mls double cream
1 teaspoon brandy
50g unsalted butter – cut into small pieces and kept in the fridge until needed.

Additional Information
The use of chicken livers in this sauce adds a certain ‘je ne sais quoi’ and transforms an ordinary French herb sauce into something quite exceptional. Don’t balk at the idea of using chicken livers– I personally loathe eating liver, but somehow I love this sauce.

A good tip to know is to use warm plates when serving food – I know it’s an obvious thing to do, but it does make a huge difference, as the food stays hot for much longer.

Nutrition Information

Nutrition per 100g per portion RDA women RDA men RDA child
Energy 443 kcal 381 kcal 19% 15% 21%
Protein* 3.7 g 3.2 g 7% 6% 13%
Fat 45 g 39 g 56% 41% 56%
Polyunsaturates* 1.3 g 1.1 g
Mono Unsaturates* 8.5 g 7.3 g
Saturated Fat* 28 g 24 g 121% 81% 121%
Total Sugars* 1.5 g 1.3 g 1% 1% 1%
Carbohydrate* 3.0 g 2.6 g 1% 1% 1%

* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.

Allergens: Milk, Mustard

Cost per recipe:£1.62
Cost per portion:£0.41



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