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recipe: looking for: zip sauce for beef filet

17 years ago

Zip sauce is popular drizzled over a filet in the better steak houses here in the midwest (think Morton's, Ruth's Chris,Lelli's) I have not been able to duplicate it. Does anyone else have the recipe? The closest I can come to describing the flavor/consistency is that of butter flavored oil with soy sauce/maggi seasoning. TIA

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Comments (11)

woodie
17 years ago
I found this on Allrecipes. I've never heard of this before but it sounds really good!

Zip Sauce
Submitted by: Kim
"This is the famous zip sauce that goes with steak served locally in Detroit. It really brings out the best in beef, and adds a spicy punch to the flavor."
Original recipe yield: 1 cup.
Prep Time:10 MinutesCook Time:1 MinuteReady In:11 MinutesServings:8 (change)

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INGREDIENTS:
1/4 cup butter
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon coarsely ground black pepper
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/3 cup beef drippings

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DIRECTIONS:
Melt butter in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic powder, parsley flakes and salt. Mix in the mustard, black pepper, Worcestershire sauce, cumin, and cayenne pepper. Warm gently for about a minute. Mix equal parts of the sauce with beef steak drippings to complete the sauce just before serving.
Claire Buoyant
Original Author
17 years ago
I saw this too, but the ingredients just don't sound like the flavor I'm looking for. I'm having a dinner party tomorrow night and just may try this recipe anyway. Thanks for the response.
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woodie
17 years ago
Ooops, sorry Claire! I was so excited when I found it, but it does sound good enough to give it a try.

Here's another recipe I have on file, FYI -

RUTHANNA'S WHISKEY STEAK SAUCE

This sauce can be served over any steaks that have been pan-fried

1/ 2 cup butter
2 Tbs. minced onion
1 clove garlic, minced
3 Tbs. whiskey
1 Tbs. Worcestershire sauce
1/ 2 tsp. dry mustard
Dash of hot pepper sauce

Pour off any grease remaining after a steak has been sauteed. In the same skillet used to cook the steak, melt the butter over low heat. Add onion and garlic and cook slowly until soft. Add the remaining ingredients and simmer about 5 minutes. Pour over steaks and serve.
Source: a 1980Âs community cookbook I found yesterday
(I served this over a thinly sliced, medium rare London broil cooked on the grill. I substituted 1 Tbs. of bacon fat for an equal amount of butter and used MakerÂs Mark bourbon. Next time I think I would only use 2 Tbs. of whiskey but it was very good.)
ginger_st_thomas
17 years ago
I don't think you have time to get the Flavor-Glow called for but maybe there's a substitute? Check below.

Here is a link that might be useful: Zip sauce
Claire Buoyant
Original Author
17 years ago
Hey Ginger, that sounds like it could be the elusive "zip" the clarified butter fits. My DBIL owns a restaurant. I'll ask him to get me some Flavor-Glow(I've never heard of it before) I'll give a report after I've tried it. Thanks a bunch!
woodie
17 years ago
Ginger, you're good!
roselin32
17 years ago
Ah, Ginger.........our secret weapon! LOL
ginger_st_thomas
17 years ago
Thanks, Woodie but I would have posted the recipe you found had I gotten here earlier & the one you posted does sound good.

Yeah, Roselin but you forgot to call me "St. Ginger" as others have. LOL
roselin32
17 years ago
Sorry 'bout that.......will do better next time. LOL
breasley
17 years ago
Flavor-Glow is an all natural(read no MSG's) alternative to a traditional soup base. You might try something like Better Than Bullion mixed with clarified butter. When I smoke brisket I save the drippings(fat removed) to drizzle back over the sliced final product. I have mixed the drippings with bullion to enhance the flavor but have not tried it with clarified butter. I may have to try adding clarified butter to the mix.
ginger_st_thomas
17 years ago
Good idea, Breasley.

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