filet mignon / tenderloin medallions...
Another I would consider would be a good Bernaise. Both of these being the old tried and true partners for the delicate filet. Serve both on the side if possible. Sauce will get mor intense as you reduce it.:roll:
Most steak sauces call for butter. There probably isn't an equal substitute, but for those who can't eat butter is there something else that would work? I have duck fat, bacon fat, natural lard, and light olive oil.
Also, I have on hand shallots, demi-glace, and a good Brandy. Anyone used this combination for a steak sauce (not fillet)?
Reduced Balsamic, add some honey to take the tart out and add body. Place in squeeze bottle, back and forth over steak and onto plate 4/5 times. I use a long white plate with starch at 1 end, veggie other, steak in middle. Looks and tastes great, requires no time at service, keeps for ever (well long enough anyway) has tons of other uses (over scallops and risotto/squeeze a little onto sauteed mushrooms etc..)
Nothin' sets off a fine steak like some ketchup!