{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Soy and Garlic Sauce for Steaks

4 Sirloin or Fillet Steaks
2 cloves of Garlic
1 tbs. Soy Sauce
2 tbs. Red Wine
1 tbs Balsamic Vinegar
2 tbs Water
3 oz. Butter

Cook the steaks in a large pan to your liking.
Remove the steaks from the pan and put on a plate into a warm oven to keep warm.

Put the pan in which you have cooked the steaks back on the heat.
Pour in the Soy, Red Wine, Vinegar and water.
Chop the garlic finely and add this to the pan. Stir the pan well with a wooden spoon scraping the bottom to de glaze it. (This simply means to dissolve any charred steak juices into the sauce).
Let the liquids in the pan boil and reduce until there are only a few tablespoons left.
Cut the butter into little dice and whisk it into the sauce while it boils.
This is an old chefs trick and it thickens and enriches the sauce and gives it a marvelous shine. (Not for the slimmers among us though).
Now tip any juices that have gathered on the steak plate into the sauce and pour this over the steaks.
This is best served with boiled or saute potatoes and a salad.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef