Teacher:Given the background description of some cooking related query, summarize the question into a title
Teacher: Now, understand the problem? Solve this instance: I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced tenderloin with a white sauce. I imagine it was cream based but I don't often see this combination.I was wondering if there was hope for throwing together a cream based sauce and if so if anyone had an idea of what base (mother or otherwise) sauce would be a good jumping off point for experimentation?
Student:
Would a cream based sauce go well with steaks?