Yield > 4
Keys : Beef Grilling Main Dish Meats Fillet Tenderloin Sirloin Loin
Porterhouse French France European Mediterranean
Ingredients :
4 x dry-aged sirloin steaks - (16
oz ea)
2 tbl vegetable oil
2 x garlic cloves sliced
2 sprg fresh rosemary roughly
chopped
3 sprg fresh thyme roughly
chopped
Salt to taste
Freshly-ground black pepper
to taste
SAUCE
3 cup red wine
1/4 cup peeled chopped shallots
2 tbl veal stock (demi-glace)
Splash of sherry vinegar
2 tbl butter
Sugar to taste
FRENCH FRIES
8 x Idaho potatoes peeled
1/2 gal peanut oil, neutral flavor for
frying
Salt to taste
COMPOUND BUTTER
2 tbl lemon juice
1/4 lb butter softened
2 x garlic cloves chopped
1 sprg rosemary finely chopped
2 sprg thyme finely chopped
Wood chips for grilling
Method :
• Have the butcher cut 4 prime sirloin steaks to your
desired size. Prepare the marinade by combining the 4
marinade ingredients and rubbing the steaks in this mixture.
Allow to marinade overnight in the refrigerator.
• Combine red wine and shallots in a medium saucepan.
Cook over high heat and reduce until about 3 tablespoons
remain, then add veal stock, sherry vinegar and butter, bring
back to a low boil, and add sugar, if needed, and set aside in a
warm place.
• Cut the French fries with mandoline or French fry cutter
1/4-inch strips. Heat a saucepan or stock pot (at least 2 gallon
capacity) with the oil about 250 degrees (use a thermometer
to gauge). Add the French fries and cook, stirring to avoid
clumping together, about 3 minutes, until soft but not mushy.
Remove with a mesh strainer and drain onto paper towels.
• Turn heat to high and heat oil to 350 degrees. At the last
minute before serving plunge the fries into the oil and cook
until golden brown. Remove from oil, drain onto towels and
season with salt to taste.
• Heat the stove top smoker with wood chips. Put the
steaks on the smoker for 3 minutes. Cover with the lid for a
few minutes to infuse the meat with the wood smoke flavor.
Then place steaks on grill pan and cook to desired doneness.
Season with salt and pepper. To serve, laddle sauce over steak
and top with compound butter.
• For compound butter, mix all ingredients in a bowl and
whisk until smooth. Roll into a log, shape in plastic wrap, then
freeze until solid. Slice into 1/4-inch slices and place on top of
each steak.
• This recipe yields 4 servings.
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