While we pride ourselves on letting the simplicity of our quality meat cuts shine through, sometimes a great steak deserves an equally great sauce. While a perfectly aged and cooked steak is a masterpiece in itself, the right sauce will dramatically enhance its flavours, add depth, and propel your dining experience to new heights. It’s something that has elevated expert sauciers to wizards of gastronomy. Our three signature steak sauces – red wine, Béarnaise and Madagascar green peppercorn – though all influenced by classic “mother sauces”, each bring their own unique history and flavour to the table.
A red wine sauce embodies the complexity of its primary ingredient. Rooted in French tradition, it dates back to medieval European kitchens where sauces were used to enhance roasted meats. The modern iteration is often linked to the Bordelaise, known for their rich, full-bodied wines. It’s a sauce that demands patience and precision, rewarding those who allow the wine, broth, and aromatics to slowly meld into a luxurious syrup. The tannins in the red wine add depth, while the slow reduction process enhances the wine’s natural acidity and sweetness, cutting through the richness of a well-marbled steak, such as ribeye or sirloin.
For those who crave something bold, peppery and undeniably African, Madagascar green peppercorn sauce is a must-try. Harvested from the lush vines of Madagascar (Piper nigrum), the green peppercorns are picked young and preserved in a delicate brine. This unique process preserves their vibrant colour and imparts a milder, fruitier heat than their blackened counterparts. When blended into a sauce enriched with brandy and Dijon mustard, the result is a luxurious balance of spice, creaminess, and a subtle briny sharpness. It’s a sauce that refuses to be ignored, demanding attention as it envelopes the robust flavours of a chargrilled rump or a thick-cut T-bone. Its complex, layered taste profile makes it a standout choice for those who enjoy a touch of Africa on their plate.
Then there is Béarnaise, the decadent, butter-laden cousin of Hollandaise. Invented in 19th-century France, it is an emulsion of clarified butter, egg yolks, and a reduction of white wine vinegar, shallots and tarragon. Unlike its milder relative, Béarnaise carries a bright, herbaceous note, with the anise-like fragrance of tarragon providing an elegant contrast to the sauce’s silky texture. The delicate balance between richness and acidity makes it the perfect match for leaner steak cuts like fillet mignon, where the creamy sauce can envelop the meat without overpowering it. While notoriously tricky to perfect, a well-made Béarnaise is a revelation – velvety, smooth, and deeply flavourful, lending a refined sophistication to any dish it graces.
So, the next time you find yourself at the V&A Waterfront, let us take you on a journey through taste and tradition. Allow us to serve you a steak perfectly prepared and crowned with a sauce that brings out its finest. Whether you are drawn to the deep, rich elegance of red wine sauce, the creamy sophistication of Béarnaise, or the bold intensity of Madagascar green pepper sauce, you will find that the right pairing transforms a meal into a moment of indulgence.
