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Pepper Steak with Sage Beurre Rouge |
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Pepper Steak with Sage Beurre Rouge - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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1
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thick New York steak, about 1 pound |
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1/4 1/2 teaspoon kosher or sea salt |
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1 tsp
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cracked black pepper |
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20 ml
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salad oil |
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1/4 cup
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red wine |
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1/4 cup
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red wine vinegar |
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1
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shallot, peeled and chopped fine |
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20 ml
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julienned fresh sage leaves |
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120 g
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(1 stick) cold sweet butter diced |
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1
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avocado, peeled and seed removed |
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1 handf
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of mixed baby lettuces |
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A few drops virgin olive oil |
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| Method: |
1. Rub the steak with the salt and cracked pepper. Heat a skillet until smoking and add the oil. When hot, saute the steak two to three minutes per side. Remove to a plate and place in a warm oven.
2. In a small heavy sauce pan, reduce the wine, vinegar, shallot and sage by a little more than half, until the liquid begins to thicken slightly. Turning the heat to low, add the butter a little at a time, whisking after each addition until all of the butter is incorporated. If the sauce is not yet creamy, whisk in more cold butter. Remove pan to a warm place.
3. Slice the avocado and fan it out on the edge of the plate. Slice the avocado and fan it out opposite the steak. Toss the lettuce in a few droplets of olive oil and place between the steak and avocado. Spoon the sauce over the steak. Garnish with sage sprigs. |
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