Sauces for steak?

Aldi is too far from us, but the steaks we've had from Lidl, have been excellent, had a very good ribeye last week. (Dribble drool)

Cook the steaks, then take them out to keep warm. Add a couple of chopped-up tomatoes to the pan, saute them for a couple of minutes then add a good dollop of tomato ketchup and a tot of whisky, stir it all and heat until it is reduced enough to call it a sauce, then pour it over the steaks.

After you've taken the steaks out of the pan, pour some double cream into the meat juices. Stir it round and let it bubble up, then stir in a good table spoonful of Dijon mustard. Really yummy.
We've also been using Aldi's Rib Eye Steaks from their Steak Selection range. Very tender and lots of flavour

Kitty Try the finely ground black pepper if DH finds the peppercorns a problem it works very well,I like a blue cheese sauce with a steak but it is only me that likes it OH prefers mushroom or dianne.
Has anyone tried the Steak selection in Aldi I have had a couple of them over the past few weeks and found them excellent all Aberdeen Angus and cut from Sirloin,Rump or Fillet well worth a try.

We love steak with a sauce made from melted Cambazola and Madeira wine. Makes me swoon just just thinking about it

Thanks for those idea. I was just a bit stuck in a rut!!

I have a lovely pepper sauce recipe merlot but the crushed peppers get under DH's plate!

Sounds rather like a Dianne sauce which I make

Tarragon should really be to taste,!!

Kitty this is a real favourite with us. Sauté a finely chopped onion in oil.add a few sliced mushrooms and cook for a couple of minutes. Add a small glass of white wine and simmer for five mins. Stir in a tbls of chopped fresh tarragon 100mls of double cream and Dijon mustard. Season and warm through gently.

I love the two favourite sauces of the sixties. Au poivre (we didn't call it peppercorn as we were trying to sound posh!) and chasseur sauce.

Roquefort is lovely with steak - just melt the cheese in a non stick pan and then add some créme fraîche and stir it in - delicious. Créme fraîche works well to simply melt into the pan you have cooked any meat in- it melts into the juices in the pan and also leaves the pan cleaner.