Rancher's Sirloin
A juicy, grilled sirloin topped with hickory-smoked bacon, a sunny side up egg & bordelaise sauce.
What is a bordelaise sauce? It is a classic French wine sauce for beef. Here is the basic recipe to make the sauce to put this dish together.
CLASSIC BORDELAISE SAUCE
2 tablespoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced
2 carrots, shredded
2 cups beef broth
1/2 cup sherry
2 tablespoons lemon juice
1 lb. fresh button mushrooms, sliced
salt and pepper
2 tablespoons cornstarch
Melt the butter in a medium saucepan over medium heat. Add the shallots, garlic, and carrots. Saute for 5 minutes or until limp but not brown. Add the broth, sherry, and lemon juice. Heat until almost boiling. Add the mushrooms and cook over low flame for 5 minutes. Season with salt and pepper to taste. Mix the cornstarch with 1/4 cup water and add to the sauce. Stir until thickened. Serve with roasts and steak.
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