(All natural top sirloin and Yukon Gold potato, smothered in a Shiner Bock- balsamic reduction, with red onions and crimini mushrooms)
Well, Julie's out of town again, which means I catch up on eating some foods we generally don't eat together. Steak is one of them, and I really did this one up.
I always prefer to use some good demi-glace or stock in a pan sauce, but lacking that I collected whatever juices I could once I seared the steak while I reduced about half a bottle of Shiner Bock, loosening the fond from my cast iron skillet to get every bit of meaty flavor. I added the juices to the pan along with a glug of decent balsamic vinegar and some dijon mustard, then added my diced red onions and sliced crimini mushrooms. After giving it a saute, I added a generous pat of butter off the heat, then seasoned the sauce to taste.
It's kind of a mess, in terms of plating, but the sauce was so unbelievably good I didn't want to save the leftovers.
Update: I was only able to eat half of that last night, and just had the leftovers. A fall apart sirloin with a sauce packed with flavor. Amazing.
When Julie's away, Scott will play!
Oh yeah? Well *I* eat stuff he doesn't like when I'm out of town, too. Like nothing at all nutritious. Empty, delicious calories.
:)