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SMOKED PORTABELLA DEMI-GLACE
PREPARE PACKAGE OF KNORR OR KNOTTS DEMI GLACE
(8OZ)
MIX WITH:
- 2 TABLESPOONS BROWN SUGAR
- 2 OZ BURGUNDY WINE
- 16 OZ PACKAGE PORTABELLA MUSHROOMS
COOK OVER MEDIUM HEAT UNTIL SAUCE IS REDUCED BY HALF.
POUR OVER STEAK AS DESIRED
HORSERADISH DIJON
MIX TOGETHER:
- 1 STICK MELTED BUTTER
- ¾ OZ CHOPPED GARLIC
- 1 ¼ OZ DIJON MUSTARD
- 2 ½ OZ HORSERADISH
- 1 TEASPOON SALT
TOP STEAK WITH MIXTURE AND BROIL TO CRUST
BLUE CHEESE CRUSTED
MIX TOGETHER:
- 1 STICK MELTED BUTTER
- 12 OZ CRUMBLED BLUE CHEESE
TOP STEAK WITH MIXTURE AND BROIL TO CRUST
BÉARNAISE SAUCE
- 1/2 POUND CLARIFIED BUTTER
- 3 EGG YOLKS
- 1t TABASCO
- 1/2t KOSHER SALT
- WHITE PEPPER
- 1/4c TARRAGON REDUCTION
- 1 t LEMON JUICE
TEMPER
EGG YOLKS IN A STAINLESS STEEL BOWL OVER MEDIUM HEAT FOR 2-3 MINUTES.
WHISK BUTTER INTO EGG YOLKS SLOWLY UNTIL ALL BUTTER IS INCORPORATED.
YOU MUST WHISK CONSTANTLY WHEN POURING THE BUTTER IN. ADD THE REMAINING
INGREDIENTS BY STIRRING THEM IN.
TARRAGON REDUCTION
- 2c DRIED TARRAGON
- 3c RED WINE VINEGAR
- 2T CHOPPED SHALLOTS
COMBINE ALL INGREDIENTS INTO A SAUCEPAN AND REDUCE UNTIL ALMOST DRY
MORNAY CHEESE SAUCE
MIX TOGETHER:
- DASH OF CAYENNE
- 1 1/3 OZ WHITE WINE
- 1 OZ CHICKEN BASE
- 1 TEASPOON CORN STARCH
- 8 OZ HEAVY CREAM
- 2 TABLESPOONS SHERRY
- ½ CUP SHRED CHEDDAR
- ¼ CUP SHRED PARMESAN
COOK OVER MED-HIGH HEAT TILL BOILING.
REDUCE AND SIMMER 5 MINUTES.
OSCAR STYLE
TOP STEAK WITH:
- 2 OZ LUMP CRAB MEAT
- 2 PIECES COOKED ASPARAGUS
- 2 OZ MORNAY CHEESE SAUCE
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