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Mar 23, 2018
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Posts Tagged ‘Cooking’

Baked: Olive Oil Layer Cake with Champagne Frosting

Wednesday, April 24th, 2013

I love this cake created by Bouchon Bakery‘s Thomas Keller. It’s spongy and perfectly designed to soak up simple syrup or liquor. Also, the olive oil flavor isn’t overpowering. It only adds a hint of something special.

I’ve been in love with Champagne frosting ever since I tried a cupcake featuring it at La Patisserie Chouquette. The frosting is light with a lovely flavor. I ended up finding champagne extract at Karen Ann’s Cake Supplies store. While I thought about using actual Champagne, the taste gets cooked off too easily. Champagne extract is perfect; although, be sure to add it in small increments, tasting as you go.

I baked the sponge cake in a large sheet pan and used a cookie cutter to stamp out little rounds. I added a teaspoonful of Chambord to each slice before layering it with frosting (Although I’d be interested in experimenting with a simple basil syrup or any other flavor component.). The combination is irresistible, and if you top it with chocolate-covered strawberries … well, good luck eating just one cake.

Olive Oil Cake with Champagne Frosting
Adapted by Amrita Rawat from a recipe originally published in the cookbook Bouchon Bakery by Thomas Keller
Makes 6 to 8 mini layer cakes (depending on the number of layers and size of cutter)

Nonstick oil (if using parchment paper)
1 cup plus 1 tsp. (145g.) all-purpose flour
½ tsp. plus 1/8 tsp. (3g.) baking powder
½ tsp. plus 1/8 tsp. (2g.) Kosher salt
3 Tbsp. (50g.) eggs
¾ cup plus 2 tsp. (158g.) sugar
¼ cup plus 3 Tbsp. (113g.) whole milk
¼ cup plus 2 Tbsp. (79g.) extra-virgin olive oil

• Preheat the oven to 350 degrees.
• Line an 18-by-13-inch sheet pan with parchment paper or a Silpat mat. Spray with nonstick oil if using parchment paper.
• Sift the flour, baking powder and salt together.
• Beat the eggs and sugar in a stand mixer for about 1 minute. Increase to medium speed, and whip for 5 minutes, until the mix looks thick and pale yellow. Scrape the batter down the bowl and beat on high for another 5 minutes.
• Add the wet ingredients, and beat until combined.
• Slowly add in the flour mixture, and beat on low until combined.
• Pour the batter into the sheet pan, and use a spatula to spread in an even layer, making sure to reach the corners.
• Bake for about 15 minutes, until the cake is golden on top and springs back when lightly touched. Let cool completely.
• Invert the pan onto parchment, peel back layer of parchment paper if necessary.
• Freeze the cake before using a cutter to stamp out round shapes, or any shape you prefer.
• Wrap the cake in plastic wrap and store at room temperature for up to 4 hours. Refrigerate for up to 3 days or freeze for up to 2 weeks.

Champagne Frosting
5 Tbsp. all-purpose flour
1 cup whole milk
¼ tsp. champagne extract, or more to taste
2 sticks butter, at room temperature
1 cup sugar
6 to 8 tsp. Chambord
Handful whole strawberries
1 cup semi-sweet chocolate chips

• Mix the flour and milk in a saucepan. Once stirred, put over medium-low heat. Keep stirring until it resembles mashed potatoes. It should look like a goopy, cohesive batter.
• Let the mixture cool, and then store in the refrigerator until completely cooled.
• Beat the extract, butter and sugar in a mixer on high until fluffy.
• Slowly add the flour mixture to the butter mixture and beat on low until light and fluffy.
• Layer two cake rounds with frosting and top with a third cake round. Repeat with the remaining cake rounds to make 6 to 8 layered cakes, in total.
• Pour 1 teaspoon of Chambord over each layer cake. Top with a dab of icing.
• Melt the chocolate chips in a microwave for 10-second intervals, stirring between each interval, until the chocolate has melted.
• Dip the whole strawberries into the chocolate and place one strawberry on top of each frosted cake.

Note: You may have frosting left over that you can freeze for later use or use as a dip for fresh fruit.

By the Book: Bertrand Auboyneau’s Veal Chop in a Creamed Morel Sauce

Tuesday, April 23rd, 2013

Out of Sauce’s stack of French cookbooks , I chose French Bistro by Bertrand Auboyneau because I don’t have a lot of experience cooking French cuisine, and this cover, compared to some of the others, looked inviting. There’s something about a red bistro table that says uncomplicated.

But like the age-old adage, don’t judge a book by its cover. When I started flipping through the pages, filled with gorgeously plated, rich French cuisine, I realized that while the recipes, themselves, didn’t sound all that difficult, obtaining the ingredients was going to be another story. I know I can find beef tongue, monkfish, mullet and pigeon if I look hard enough – but I didn’t want preparing dinner to turn into a week-long scavenger hunt, so I opted for the most familiar-sounding recipe: veal chop served with a creamed morel sauce.

The recipe’s first step was to rehydrate the morels the day before making the veal, but I reasoned, why do that when I can just buy the morels fresh? After all, I had, coincidentally, chosen this recipe smack dab in the middle of morel season. However, not only are wild morels tough to find (Unless you’re Madame Charcuterie, ahem, who likes to blow up Sauce’s Instagram feed with photos of morels but refuses to help a sister out and disclose the location.), fresh morels are also hard to find at the grocery store. I eventually found the right dried morels at Whole Foods, and boy, oh boy, now I know what my next get-rich-quick scheme is going to be: professional morel forager.

The recipe called for three and a half ounces of dried morels, but I believe it should be three and a half ounces of rehydrated morels, since an entire bag of them dried (running at a whopping $20 a bag) only weighed one ounce.

The veal was also, surprisingly, a bit difficult to find, but after making a few calls, I finally located some at Straub’s.

Once I had my ingredients together, the cooking part took no time at all. Literally in 10 minutes, I had prepared a fantastic French meal. I also cooked up some garlicky, rosemary mashed potatoes too, just in case the massive amount of butter and cream I already used with the cream sauce didn’t make me feel fat enough.

Veal Chop in a Creamed Morel Sauce
Serves 4

4 14-oz. (400g.) bone-in veal chops
3½ oz. (100g.) dried morels
2/3 cup (150 ml) milk
7 Tbsp. (100g.) butter, divided
2 shallots, chopped
¾ cup (200 ml) heavy or double cream
Salt and freshly ground black pepper to taste
Freshly ground nutmeg

• A day ahead, rehydrate the morels by soaking them in a scant ¼ cup of milk. Cover and place in the refrigerator overnight.
• To prepare the meat, brown the veal chops in a skillet with half the butter for 5 to 6 minutes on each side. Set aside in a warm place.
• In a separate sauce pan, fry the shallots until lightly browned in the remaining butter. Stir in the cream, and cook for 5 more minutes.
• Add the morels to the sauce, and simmer over low heat for another 5 minutes.
• Return the veal chops to the skillet, and cook for 2 to 5 minutes, depending on desired doneness. Remove the chops when cooked to satisfaction, and arrange on plates.
• Reduce the sauce if necessary, and adjust seasoning. Don’t forget to add a little ground nutmeg just before serving.

Reprinted with permission from Flammarion Press.

What’s your favorite spring vegetable and how do you like to use it the most? Tell us in the comments section below for a chance to win a copy French Bistro. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Brandy, whose comment on last week’s By the Book has won her a copy of French Brasserie Cookbook. Brandy, keep an eye out for an email from the Sauce crew. 

Just Five: Warm Kale Salad

Wednesday, April 17th, 2013

Recently, at Baileys’ Range, my husband and I fought over split a warm kale salad. And while forks collided, he did his best to distract me. “Soooo … Just Five, you think?” he said. His suggestion caused me to momentarily pause my fork and do a little math, leaving just enough time for him to grab the last roasted tomato covered in garlicky chopped kale. The roasted tomatoes are the secret; slow-roasting winter tomatoes (Roma or cherry) brings out their sugars and gives them a delightful chewiness. Range’s salad comes with some really delicious basil croutons, so, if you’re inclined, serve this with some toast and pesto or store-bought croutons.

Warm Kale Salad
Inspired by Baileys’ Range
Serves 2

10 cherry tomatoes or 4 Roma tomatoes
Olive oil
6 to 8 cloves freshly minced garlic
3 to 4 cups kale, stems removed, coarsely chopped (about 6 to 8 leaves)
1 Tbsp. balsamic vinegar
2 oz. shaved Parmesan cheese
Freshly ground black pepper to taste

• Preheat the oven to 250 degrees.
• If using Roma tomatoes, cut in half, lengthwise. If using cherry tomatoes, leave whole.
• Toss the tomatoes in a little olive oil and a pinch of salt. Place tomatoes on a foil-lined baking sheet. Roast for 2 hours, shaking the baking sheet every 20 to 30 minutes. Remove tomatoes from the baking sheet to cool. Set aside.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and kale, and toss for 1 minute, making sure that all leaves are coated.
• Remove from heat. Toss in the roasted tomatoes and balsamic vinegar. Divide evenly between two dishes, and shave Parmesan cheese over the salads. Add pepper to taste.

Meatless Monday: Portobello Steaks with Roasted Potatoes and Brussels Sprouts

Monday, April 15th, 2013

Some nights the husband comes home and wants a big, juicy steak, especially once the weather gets warmer and the grill is ready to emerge from its winter hibernation. On these nights, I have to admit, the idea of something smothered in a flavorful marinade and later dipped in steak sauce sounds pretty darn good. But what’s a vegetarian to do? Easy. Remember the fungus among us! Portobello caps are a great steak alternative. They have a meaty texture; they can absorb flavors really well, and they can stand up to the high heat of a grill (or a grill pan, in this case). Served over some simply prepared roasted vegetables, this is a hearty dish you’ll come back to again and again.

Portobello Steaks with Roasted Potatoes and Brussels Sprouts
4 servings

½ cup soy sauce
6 Tbsp. honey
2¼ tsp. crushed red pepper flakes, divided
9 cloves garlic, minced, divided
2 tsp. lemon juice
½ tsp. ground ginger
1½ Tbsp. dry sherry
4 portobello mushrooms, stems and gills removed
1 lb. fingerling potatoes, halved
1 lb. Brussels sprouts, outer leaves removed, halved
2 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper to taste
Steak sauce

• Preheat the oven to 400 degrees.
• In a liquid measuring cup, whisk together the soy sauce, honey, 2 teaspoons of red pepper flakes, 6 cloves of minced garlic, lemon juice, ginger and sherry.
• Place the mushroom caps in a shallow dish and pour the marinade over them, making sure they’re evenly coated. Let the caps sit for about 10 minutes, then flip them over and marinate for another 10 minutes. Set aside.
• Meanwhile, lightly coat a rimmed baking sheet with oil. In a large mixing bowl, add the potatoes, Brussels sprouts, olive oil, three cloves of minced garlic and ¼ teaspoon of red pepper flakes. Season to taste with salt and pepper. Use hands to thoroughly combine the ingredients, making sure the vegetables are evenly coated. Pour the vegetables onto the baking sheet and bake until potatoes are lightly browned and sprouts are starting to char, about 35 minutes, stirring once halfway through.
• When the vegetables have about 10 minutes left to roast, heat a nonstick grill pan to high heat. Place mushrooms caps underside-down and grill for 4 to 5 minutes. Flip over and grill for another 4 to 5 minutes. Remove to a platter and let sit for 2 to 3 minutes before slicing.
• Serve over roasted vegetables with a side of your favorite steak sauce.

By the Book: Jean-André Charial’s Eggplant Gratin

Tuesday, April 9th, 2013

I’ve planned a fantasy trip in my head to go to Monte Carlo for a few days where I will dine at Alain Ducasse’s Le Louix XV and then take a train to the French city Aix en Provence. There, I will rent a cute little cottage, visit the local shops and cook food for my family and friends just like Julia Child did at her Provencal cottage, La Pitchoune.

That’s why I was excited to cook out of Lunch in Provence by Rachael McKenna and Jean-André Charial.

I decided to make Eggplant Gratin and it turned out fine, for the most part, despite the bitter taste of some of the eggplants. The recipe was quite short, but the way it was formatted was overly complicated which made a rather easy recipe become daunting. There were also a couple of details missing in the recipe. For example, the recipe calls for a bunch of fresh basil, but it doesn’t cite a measurable amount. Additionally, while there’s no cheese in the recipe, there appears to be cheese in the photo of the finished dish.

Yet, these are minor details, and I don’t think they affected the overall quality of the  dish. I loved that the dish was both vegan and low-carb, but it was really oily and the flavor was just average. This oily issue could be remedied by drying the eggplants on paper towels longer or topping the dish with great, crusty bread.

Aesthetically, Lunch in Provence is pleasing and would look cute on my coffee table. It includes photos of the countryside and lavender fields, and it’s dotted with loving quotes about Provence from famous writers and artists. The book makes Provence look like such a sunny and happy place. But did Lunch in Provence at least partly satiate my Provencal fantasy? Not really. I felt pretty ambivalent about both the contents of the book and the dish; I guess I’ll have to keep on dreaming.

Eggplant Gratin
Gratin d’aubergines

Serves 6

4½ lbs. (2 kg.) tomatoes* (I used whole, peeled tomatoes from the can.)
Tbsp. olive oil
3 cloves garlic
1 onion, peeled and chopped
1 Tbsp. tomato paste
1 Tbsp. finely granulated sugar
Salt and freshly ground black pepper to taste
3 sprigs fresh parsley, chopped
1 small sprig fresh thyme, chopped
1 bay leaf
½ bunch fresh basil or tarragon leaves, chopped
4 eggplants, peeled and sliced lengthways*
Generous ¾ cup olive oil
1 bunch fresh basil, chopped
Scant ½ cup breadcrumbs

• First, prepare the tomatoes: To peel the tomatoes, cut a small cone from the base of each tomato with a sharp knife. Cut a small cross in the base, and the plunge the tomatoes in boiling water for about 12 seconds, then in cold water for 15 seconds. The skin will just fall off. Slice the tomatoes lengthways, then with the knife remove the seeds and pulp, leaving only the flesh.
• In a cast-iron pan, lightly saute the garlic in the olive oil. Add the chopped onion. Lightly cook (don’t brown) then add the peeled tomatoes, tomato paste, sugar, salt, pepper, parsley, thyme, bay leaf, and basil or tarragon. Cover and cook for 1 hour over a low heat.
• While the tomatoes cook, in a large pan, cook the eggplant slices on both sides in the olive oil until they are golden brown. Work in batches, draining the cooked eggplant on paper towels as you go.
• Brush the inside of a gratin dish with 1 teaspoon of olive oil.
• Put a thin layer of the tomatoes on the bottom of the gratin dish, then place a layer of the eggplant on top. Sprinkle with chopped basil. Form a second layer of tomatoes, followed by eggplant and basil, then a third of tomatoes. Sprinkle with breadcrumbs.
• Turn the oven to full heat. Put a dish containing 1 inch of water in the oven. To prevent boiling, place a sheet of newspaper folded in half in the bottom of the dish.
• Place the gratin dish in the bain-marie and bake for about 15 minutes.

* The crushed tomatoes and the eggplant can be prepared several hours in advance. The gratin, however, should be cooked immediately before serving.

Reprinted with permission from Flammarion.

What’s your foodie travel fantasy? Tell us about it in the comments section below for a chance to win a copy of Lunch in Provence by Rachael McKenna and Jean-André Charial. We’ll announce the winner in next week’s By the Book column. 

And now we’d like to congratulate Hugh, whose comment on last week’s By the Book has won him a copy of Paul Bocuse: The Complete Recipes by Paul Bocuse. Hugh, keep an eye out for an email from the Sauce crew.

Just Five: Honey Rosemary Chicken

Wednesday, April 3rd, 2013

This winter has been interminable, and my family has bravely fought stress, illness and endless gray skies. But still, a feeling of ennui has overcome us. There are few things more comforting than roasted chicken; it is “mama food”: The way I tell my tribe that we will all get through these rough times with a full belly. Roasting the chicken on top of fresh rosemary and lemon makes the house smell amazing, while the sour-sweet combination of the lemon and honey parallels our lives right now. The spicy shallots cook down into a mellow sweetness, which serves as a little reminder that with time difficult days can turn to fond memories. Serve this dish with mashed sweet potatoes (The pan juices work perfectly with the potatoes.), or whatever vegetable pleases your family. For us, it’s green beans boiled in super salty water for three minutes, served with a little olive oil and balsamic vinegar.

Honey Rosemary Chicken
Adapted by Dee Ryan from a recipe originally published on Bon Appétit.
Serves 4

1/3 cup olive oil
¼ cup honey
2 small lemons
5 to 6 sprigs fresh rosemary, washed and dried
1 whole chicken, cut into serving-size pieces
8 shallots, peeled and halved

• Preheat the oven to 375 degrees.
• In a small bowl, whisk together the olive oil, honey and the juice from 1 lemon (about ¼ cup).
• Lay the rosemary in the bottom of a roasting pan or Dutch oven. Lay the chicken pieces on top of the rosemary.
• Gently lift the skin from the meat and drizzle the lemon-honey mixture directly onto each piece of chicken. Brush the remaining lemon-honey mixture over the chicken.
• Cut the remaining lemon into 6 round slices and place the rounds on top of the chicken pieces.
• Scatter the shallots around the chicken pieces and place the pan or Dutch oven, uncovered, in the oven for 30 minutes, basting every 15 minutes. Then, increase the oven temperature to 450 degrees, and roast the chicken for 10 more minutes.
• Check the temperature in one of the breast pieces. When it has reached 160 degrees, it is safe to remove from the oven.
• Let sit for 10 minutes and serve with the pan juices.

Meatless Monday: Pizza with Broccoli, Sun-dried Tomatoes and Ricotta

Monday, March 25th, 2013

I thought today’s post would be a celebration of spring where we waved goodbye to root vegetables in anticipation for the delicate fruits and veggies of spring and early summer. And then this weekend happened. Now, here I am, offering up a spring-inspired pizza recipe while the trees outside groan under several inches of snow. Ah well.

When it comes to making my own pizza, this recipe is one of my favorites. It starts with quality pre-made pizza dough (Or you can make your own if you have a tried-and-true recipe and some extra time.). My household has grown to really like the refrigerated bagged dough from Trader Joe’s; each bag yields one 12-inch pizza and comes in a white or wheat variety. Top it with some store-bought pizza sauce, and then get fresh with your toppings. All together, it’s a quick and customizable dinner, and you won’t even miss the meat!

Pizza with Broccoli, Sun-dried Tomatoes and Ricotta
One 12-inch pizza

16 oz. pre-made pizza dough
All-purpose flour for dusting
½ cup (more or less to taste) store-bought pizza sauce
Fresh broccoli (Use as much as you want.)
Halved grape tomatoes (Use as many as you want.)
Sun-dried tomatoes (Use as many as you want.)
Chicken-less strips* (Use as many as you want.)
1 tsp. crushed red pepper
4 to 5 dollops fresh ricotta
Salt and freshly ground black pepper to taste
2 cups shredded mozzarella

• Preheat the oven to 425 degrees.
• Let the dough rest at room temperature for 20 minutes. Sprinkle flour on both a clean surface and a rolling pin, and roll the dough into a 12-inch circle. Place the dough onto a lightly greased baking sheet.
• Spread the pizza sauce on the dough. Place the broccoli, grape and sun-dried tomatoes, and chicken-less strips on top of the sauce, then sprinkle the crushed red pepper on top. Add dollops of ricotta, season to taste with salt and pepper, and then sprinkle the mozzarella evenly over the top.
• Bake for 15 to 20 minutes, or until the edges are slightly browned and the cheese is melted and slightly browned.

*Available at Trader Joe’s, multiple locations, traderjoes.com

Make This: Rotisserie Chicken Pot Pie

Friday, March 22nd, 2013

Chicken pot pie doesn’t have to be an all-day affair. The secret to a bowl of creamy comfort in less than an hour: frozen puff pastry and a rotisserie chicken from the market. Find the quick and easy recipe for Rotisserie Chicken Pot Pie here.

Had no idea what that grocery store rotisserie chicken could do? Click here to find another reason to fall in love with this secret ingredient.

— photo by Jonathan Gayman

Meatless Monday: Farro with Mushrooms and Peas

Monday, March 18th, 2013

Last week, I wrote about my Irish roots, so this week I thought I’d flip to the other half of my family: the Italian side. In an Italian family, one thing you learn to cook at a young age is risotto. And while I still love those fat little nuggets of Arborio rice, in the past year I’ve started branching out and experimenting with other grains to see if any lend an interesting taste or texture to this classic dish.

My favorite discovery, by far, has been using farro in the place of risotto. Farro also has a history with Italy, having been a staple of poorer areas since the time of ancient Rome. For the past several years though, and like so many other peasant dishes before it, it has been adopted into fine cuisine and now adds its deliciously nutty taste to tables both rich and poor. For this dish, I’ve paired it with mushrooms and peas, but the world is your vegetarian oyster, so go with whatever veggies float your non-fishing boat.

Farro with Mushrooms and Peas
Adapted by Beth Styles from a recipe originally published in Cooking Light magazine.
4 to 6 servings

1 oz. dried mushrooms
5 to 6 cups vegetable stock
2 Tbsp. olive oil
½ cup onion, finely chopped
1½ cups uncooked farro
2 garlic cloves, minced
1 lb. button mushrooms, sliced
Salt to taste
½ cup dry white wine
Chopped thyme, to taste
1 cup frozen peas
¼ cup grated Parmesan
Salt and freshly ground black pepper to taste

• Place the mushrooms in a small bowl and cover with boiling water to rehydrate. Let sit about 30 minutes, then drain the mushrooms, reserving the liquid. Chop the mushrooms and set aside.
• Pour the vegetable stock into a saucepan and add the reserved mushroom liquid. Heat over low heat until warm; do not bring to a boil.
• Heat the oil in a Dutch oven over medium heat. Add the onions and saute until they begin to soften. Then add the farro; stir to combine and saute for another 5 minutes. Add the garlic and saute, stirring, until fragrant, about 30 seconds. Add the chopped, rehydrated mushrooms and sliced button mushrooms, then season to taste with salt. Stir to combine and saute for another 5 minutes or until the mushrooms are tender. Add the wine and thyme and cook until the wine has almost evaporated.
• Add ½ cup of the combined vegetable stock and reserved mushroom liquid to the Dutch oven. Cook until the liquid is almost absorbed, stirring occasionally. Repeat this process, adding ½ cup of stock at a time, until the farro is cooked and tender (This process should take about 4½ to 5 cups more stock and about 35 to 40 minutes, but you can add more stock if the farro isn’t tender yet.). Add in the peas with the last ½ cup of stock.
• Before serving, add the Parmesan and season to taste with salt and freshly ground black pepper.

Just Five: Almost-Asian Flank Steak with Molasses Glaze

Wednesday, March 6th, 2013

I search constantly for Asian-inspired recipes that will work with just five ingredients, yet they are practically impossible to find; the foundation of any decent Asian recipe calls for a minimum of five to seven ingredients. Sure, I could do a just five marinade, but that’s not really a full dish, is it? The serendipity of these searches, though, is that I have stumbled across really interesting recipes that WILL work with just five ingredients.

For many years, I’ve had a love affair with molasses; I love its sultry flavor that’s both dark and sweet with just a whisper of bitterness. It works well with all kinds of meat, fish and poultry.

This dish mixes sweet molasses with whole-grain mustard. The mustard adds a wonderful bite to the sauce, as well as just a hint of texture. After the marinade is reduced to a glaze, it’s rich and complex. And, if one were to add sauteed ginger, garlic, soy sauce, a bit of cilantro and chopped green onions … well, the recipe still wouldn’t really be Asian, but it would be incredibly delicious.

Almost-Asian Flank Steak with Molasses Glaze
Adapted by Dee Ryan from a recipe originally published in Cooking Light magazine.
Serves 4 to 6

1/3 cup balsamic vinegar
¼ cup molasses
1/3 cup sodium-free beef stock
2 Tbsp. whole-grain mustard
1½ to 2 lbs. flank steak
Salt and freshly ground black pepper to taste
1 Tbsp. butter

• Whisk the balsamic vinegar, molasses, beef stock and mustard together to make the marinade. Place the flank steak in a resealable bag with the marinade. Marinate for about 1 hour.
• Prepare the grill or broiler. Remove the steak from the bag, reserving the marinade. Lightly salt and pepper the steak and cook it to your desired doneness (For medium doneness, cook for about 6 minutes per side in an oven broiler, or about 4 to 5 minutes per side on a grill.).
• Remove the steak to a cutting board and cover with foil to rest, about 5 minutes.
• Place the reserved marinade in a small skillet over medium-high heat and bring to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until it has reduced to about 1/3 cup. Stir in the butter.
• Slice the steak against the grain with your knife at about a 45-degree angle. Serve the steak drizzled with the sauce.

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