|
|
 |
Steak Madagascar |
 |
|
| Ingredients: |
2 T Pepper Melange [red, pink, green, black pepper corns]
8 oz Filet mignon or steak, per person
2 T EVOO
1 cup Port
|
1 cup Heavy Cream
1/2 cup Beef Stock
3 T Unsalted Butter
|
|
| Procedures: |
Soak the peppercorns overnight in the port.
Season the beef with Lemon Pepper and Garlic Powder.
Sear the beef in an oven-proof pan,~2 mintes/side.
Roast the beef in 350o oven to an internal temperature of ~145o
Transfer the meat to a platter and keep warm.
Strain the peppercorns out of the port and deglaze the pan with the port and reduce.
Add cream and stock and reduce until thick enough to coat the back of a spoon.
Whisk in the butter, plate the filets and serve with the sauce.
|
|
| Notes: |
2023-09-01: coated with lemon pepper and garlic powder, then seared for 2 minutes in EVOO, then put in a 350 oven until 145 on the meat thermometer.
2023-05-05: An excellent pair served with corn salad, mushrooms,, and a Malbec, preceded by foil gras.
2022-12-10: preceded by foil gras and served with grillin’ beans and red cabbage.
2021-11-24: A pair cooked to 150 with only lemon pepper and garlic powder. We forgot the Madagascar Sauce.
2020-09-25: Another great pair, cooked to 148o, and served with potato pancakes, squash casserole and a bottle of Pinot noir. It was preceded by foil gras. Thought the flavor was delicious, I didn’t eat much, thanks to #31.
2008-11-25: Added to our cookbook
| |
|
09/08/2023
|
| |
