Steak sauce with Chillies
If you’re looking to elevate your steak with a sauce that’s both indulgent and packed with flavour, this creamy chilli steak sauce is a perfect choice. Combining the richness of heavy cream with the bold heat of fresh red chillies, this sauce creates a harmonious blend that complements the savoury taste of a perfectly cooked steak. Enhanced with aromatic shallots and garlic, and balanced with Dijon mustard, Worcestershire sauce, and a touch of tomato paste, this sauce offers a delightful complexity that will impress your taste buds and dinner guests alike.
Dijon mustard and Worcestershire sauce introduce subtle tangy and umami notes enhancing the overall taste profile and adding layers of intrigue to the sauce. A touch of tomato paste rounds out the flavours with a hint of sweetness and acidity, balancing the creaminess and spice.
Whether you’re hosting a dinner party or simply enjoying a special meal at home, this creamy chilli steak sauce is sure to become a favourite addition to your culinary repertoire. It’s versatile enough to complement various cuts of steak, from tender filet mignon to hearty ribeye, and can even be paired with other meats like chicken or pork for a delightful twist.
This recipe is straightforward and easy to follow, ensuring that you can create a restaurant-quality sauce in the comfort of your own kitchen. With its rich, spicy, and creamy characteristics, this sauce will transform your steak into a gourmet dish that will leave everyone asking for seconds. So, gather your ingredients and get ready to impress with this delectable creamy chilli steak sauce.
Chilli steak sauce recipe
- Serves: 6 portions
- Serving size: 85 grams
- Calories: 416
- Fat: 17 g
- Saturated fat: 1 g
- Unsaturated fat: 5 g
- Carbohydrates: 61 g
- Sugar: 29 g
- Sodium: 121 mg
- Fiber: 11 grams
- Protein: 11 g
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2-3 fresh red chilies, finely chopped (adjust to your heat preference)
- 1 cup heavy cream
- ½ cup beef or chicken broth
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- Finely chop the shallots and garlic.
- Finely chop the red chilies, removing the seeds if you prefer a milder sauce.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the chopped shallots and sauté until they become translucent, about 2-3 minutes.
- Add the minced garlic and chopped chilies, and sauté for another 1-2 minutes until fragrant.
- Pour in the heavy cream and beef or chicken broth, stirring to combine.
- Bring the mixture to a gentle simmer.
- Stir in the Dijon mustard, Worcestershire sauce, and tomato paste.
- Let the sauce simmer gently, stirring occasionally, until it thickens to your desired consistency (about 5-7 minutes).
- Season with salt and freshly ground black pepper to taste.
- If the sauce is too thick, you can add a bit more broth to reach the desired consistency.
- Remove the sauce from heat and let it cool slightly.
- Serve the creamy chili sauce over your favourite steak, garnishing with chopped fresh parsley if desired.