Ingredients
Serves 2
Sweet Chili Pepper Steak Sauce: (enough to serve 8)
2 Each (14 Oz) Angus Rib Eye Steaks
3 Each South American Peppadew Peppers, sliced thin
1/2 Tspn Garlic, minced
1/2 Tspn Shallots, minced
1/2 Tspn Herbs, chopped (Rosemary, Thyme, Oregano)
1/4 Cup Dry Cooking Sherry
1/4 Cup Madeira Wine
1 Tspn Olive Oil
1 Cup Veal Demi Glace, this is a reduced stock made from veal bones. (If you can purchase a rich veal stock and reduce it by 1/2 to achieve a similar product.)
Potato Lyonnaise:
1 Each Baked Potato, peeled
2 Oz Brie, rind removed
1 Tspn Olive Oil
1 Tspn Herbs, chopped (Thyme and Parsley)
1 Tspn Garlic and Shallots, minced
2 Oz Chicken Stock, or Water
Salt ane Pepper, to taste
Cooking Instructions
Sweet Chile Pepper Steak Sauce:
Sauté olive oil, minced garlic, and minced shallots until soft and translucent. Deglaze pan with sherry and madeira and simmer liquid until almost dry. Immediately add veal demi glace and continue to simmer until sauce has reached the desired consistency. Remember to constantly skim off any impurities, which may float to the top. Once sauce is sufficiently viscous add the fresh herbs and chili peppers. Serve hot.
Potato and Brie Lyonnaise:
Slice the potato thin on a mandolin. Blanch the potato slices in boiling water until al dente and then immediately shock them in an ice water bath. Reserve slices in the refrigerator while making the lyonnaise sauce. To make the lyonnaise sauce, first sauté the minced garlic and shallots in olive oil. Once the garlic and shallots are soft deglaze with the chicken stock and bring to a gentle simmer. Reduce heat and gently stir in the brie to form an emulsified sauce (if the sauce gets too hot it will separate). Remove the sauce from the heat and continue to stir until it is relatively smooth in consistency. Fold in the herbs and season with salt and pepper. Toss the blanched potato slices with the sauce until the potatoes are all individually covered with sauce and place mixture in a casserole dish. Sprinkle the mixture with parmesan cheese and bake in a 400 oven until golden brown. Serve hot.
To Plate:
Cut a nice 14 oz. steak and let rest at room temperature. Season well with salt and pepper. Brush a little olive oil or melted whole butter over steak. Place on a broiler and sear well on each side. Make nice grill marks on steak. When desired temperature is achieved place steak on plate and garnish with steak sauce. We serve each steak with onion rings.
