In the Kitchen With Mattie

Archive for April, 2010

 

Last week the grocery store we shop at had really nice strip steaks on sale so

I picked up a few. Tonight I wanted something quick to prepare and thought

of the steaks, I took two out of the freezer and a small container of my

special sauce and this became our dinner along with some steamed corn

and fresh mozzarella with tomatoes drizzled with oregano and olive oil. The

whole dinner took about 30 minutes to get on the table. I am sure I don’t

have to tell anyone how to make a simple steak, the tomatoes and

mozzarella are pretty self explanatory too so that leaves the sauce.

This sauce is something I discovered years ago while just playing in the

kitchen. It does take quite a long time to make it so if you do, let me

reccomend that you make a larger quantity and freeze in in small portions,

it is rich and even a spoonful will elevate a pretty plain burger to something

great. I add the mushrooms when I use the sauce, tonight I just sauteed

some caps and then added the sauce to them.

                                              Matties Special Sauce

4 tablespoons unsalted butter

4 tablespoons minced shallots

1 large carrot, cleaned and chopped rough

1 stalk celery, chopped rough

3 tablespoons tomato paste

2 cups home made beef stock, unsalted

1 bottle ( 750 ml) red wine, use something you would like to drink

3 sprigs fresh thyme

3 sprigs fresh parsley

few grinds of fresh pepper

Into a 3 or more quart saucepan melt the butter, add the shallots and let cook for 5 minutes until they soften. Add the thyme, carrots and celery and continue to saute, add the tomato paste and cook and stir until it is all mixed together well. Add the parsley, beef broth and the wine and stir all together. Bring up to a low boil, then lower heat and let it barely simmer until it is reduced to 1/2 the original amount. Strain the solids out of the sauce and package into small freezer containers. When ready to use bring to a boil and let reduce a little more then whisk in 1 tablespoon cold butter, taste and adjust for seasoning. You can add mushrooms, onions or anything you like to taste. The initial reduction should take almost 3 hours depending on how low your heat is, you do not want to boil this rapidly.