J. Gilbert's Steak Sauces
GRILLED STEAK with Blue Cheese Butter
Blue Cheese Butter:
1 stick unsalted butter, slightly softened
1/4 cup crumbled Cabrales blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper
4 (1 1/2-inch thick) filet mignons
Canola oil, as needed
1 teaspoon coarsely cracked black pepper
Preheat a grill to high heat.
Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving. Serves 4.
1 1/2 cups (yes, cups) dried tarragon leaves
1 1/2 cups minced shallot
4 cups cabernet sauvignon wine
3 tablespoons veal demi-glace
6 tablespoons pasteurized egg yolks
1 1/2 teaspoons fresh lemon juice
1/16 teaspoon Tabasco
1/16 teaspoon Lawry’s seasoned salt
3/16 teaspoon white pepper
freshly ground black pepper
1/2 cup clarified butter, heated to 160-180 degrees
Make foyot sauce. In a saucepan, combine tarragon, shallot and wine, whisk to blend. Bring to a boil and reduce until mixture is reduced to 2 cups, the liquid will be gone but tarragon still moist. Add demi-glace and heat until mixture begins to bubble, stirring often. Keep warm.
In a food processor, process egg yolks, lemon juice, Tabasco, seasoned salt, white pepper and salt and pepper for 30 seconds. With machine running, slowly pour in hot clarified butter in a thin steady stream to form a smooth sauce with light to medium consistency. Add tarragon mixture to food processor and pulse briefly just to incorporate. The consistency should be like honey, thick but pourable. Keep warm but not hot.
1/4 teaspoon jalepeno peppers
1 teaspoon ancho powder
2 teaspoons butter
1/4 teaspoon Tabasco sauce
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon minced onion
1/2 teaspoon chopped garlic
Mix all ingredients well and chill.
Labels: J Gilbert's Restaurant