Quote:
Originally Posted by 304065
Nice work on the gratinee, these are easier than most people think
What kinda sauce for the steak? I boil all weekend for a few ounces of glace viand that comes in handy in such situations.
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John, I put 12 hours into a veal stock (call Whole Foods and they'll save you proper veal bones when they break down each morning's delivery) down to a demi glace. Reduced half a bottle of 08 Veramonte cabernet, thyme, shallot, peppercorns, bayleaf to a few ounces and then combined with the glace. The sauce was perfect, but we didn't use it much. THe steak being so big, we had our plates with potatoes and vegetables, a saucer of the sauce, and the steak was between us. We just cut of bites from it and ate it that way, spinning it this way and that to get at all the various types. That's what made it fun as well. We were close to just ripping the meat apart with our hands it was so good.