wheeliechacha: Greg what is thickened cream? Is it something you buy or do you have to cook it before adding it to the sauce?
gregthegregest2: Here’s the original source video recipe: https://youtu.be/TRrCF_ivIoE
This sauce is rich, creamy but doesn’t overwhelm the beautiful taste of the steak.
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A few people mentioned I should start my own subreddit which will give people an easy place to find my recipe and also post photos of their creation.
FatJokes101: Scotch Fillet aka Ribeye?
ktrezzi: Some fresh parsley could give that sauce a bit of “freshness”, if you sauté the stalks together with the onions and garlic you could get some nice flavour.
But, as almost always: Nice recipe!
That_Deaf_Guy: I’ve never eaten beef, this makes me want to risk it all…
ReneG8: What do you do with the steaks in the meantime? I get that they need to rest. But during that saucetime the get cold. Keeping them warm in an oven might overcook them.
TheFuturist25: Oh god that’s a heart attack to die for
rowingnut: Scotch steak? Does this mean a really cheap cut of beef? Cause, ya know Scottish people? We are so tight we squeak when we walk.
tilterizer: What sides would go good with this?
binipped: Basically stroganoff for sauce.
Wozenflozen: How is your cholesterol, Greg?
sgadreamcast: Repost Greg, come on man.
Edit: As pointed out, this recipe added mushrooms. My bad, completely original content now…