Episode 1504
Steak with Bordelaise Sauce and Sarlat Potatoes
Serves 4 3 tablespoons butter, divided Olive oil a heaping tablespoon minced shallot Salt and pepper (preferably white pepper) 1 cup dry red wine (Bordeaux) 1 cup beef or chicken stock 2 hanger steaks or 1 flank steak – (about 6 ounces per person) 1 tablespoon duck fat or olive…
Grilled Caesar Salad Steak
Start to finish: 1 hour 45 minutes (30 active) Servings: 4 Kosher salt 1 ½ pounds 1 ½-inch thick boneless rib eye steak 1/4 cup mayonnaise ¼ ounce grated Parmigiano-Reggiano (about ¼ cup if grated on a microplane) 2 anchovy fillets, minced 1 teaspoon Dijon mustard 1/2 teaspoon minced garlic…