Vins Rouges
Naylor Faulkner
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Seared Peppered Sirloin with
Red Wine-Chèvre Glaze

"As he chops, cuts, slices, trims, shapes, or threads through the string,
a butcher is as good a sight to watch as a dancer or a mime."
~ Colette

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Seared Peppered Sirloin with
Red Wine-Chèvre Glaze

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

Serves 4

 Red Wine-Chèvre Glaze
2 tablespoons minced shallot
5 black peppercorns
1 bay leaf
1 allspice berry
1 cup dry red wine
1 1/2 cups Veal Demi-Glace
3 tablespoons crumbled unaged chèvre
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon salt

 
 Private Reserve Top Sirloins 8/8 OZ

Steaks
4 sirloin steaks (each about 8 ounces) trimmed of all excess fat
Salt and freshly ground black pepper
1 tablespoon olive oil

1. Make the glaze: In a small nonreactive saucepan, combine the shallot, peppercorn, bay leaf, allspice and red wine and bring to a boil over
medium heat. Reduce the heat and simmer until most of the liquid
evaporates, about 5 minutes.
2. Stir in the demi-glace and simmer for 5 minutes. Add the chèvre and
whisk over low heat until incorporated and smooth. Strain through
a fine sieve and stir in the pepper and salt. Keep warm or let cool
to room temperature, cover, and refrigerate for up to 1 week.
Reheat before serving.
3. Cook the steaks: Season the steaks on both sides with a little salt and
lots of freshly ground black pepper. Heat the oil until very hot in a
large cast-iron skillet set over high heat. Add the steaks and sear for
3 minutes on each side or to the desired doneness.
4.  Serve the steaks topped with the glaze. We like to serve them with
our Chèvre-Rosemary-Garlic Mashed Potatoes.
 

Featured Archive Recipes:
4th of July at the White Dog Cafe
Caribbean Fest from the White Dog Cafe
More from the White Dog Cafe