Steak Toppings

Buttery Cognac Mushroom Spread

Take one or two sticks of butter and let warm to room temperature.

In a bowl, mash the butter, parsley, garlic and Cognac; season with salt and pepper.

Generously apply Old World Olive Co. Garlic EVOO to fry pan on medium heat.  Place your favorite sliced mushrooms in and saute until desired effect.

Slice steaks on a double bias, spread butter, place mushrooms for garnish.

Caramelized Onion

Heat fry pan and add Old World Olive Co. Butter EVOO, add sliced sweet onions, preferably Vidalia, saute until translucent, add slight amount of OWOC 18 Year Balsamic.

Blue Cheese Garlic Butter

Take one or two sticks of butter and let warm to room temperature.

In a bowl, mash the butter, blue cheese, minced garlic; season with salt and pepper.

Spread or dollop onto whole or sliced steak.

Béarnaise Sauce

1/4 cup dry white wine

1/4 cup OWOC Grapefruit Balsamic vinegar

1 chopped shallot

3 large egg yolks

2 tablespoons chopped fresh tarragon

1 stick unsalted butter, cut into  pieces

1 T fresh lemon juice

Sea  salt and fresh ground black pepper

 

In a small saucepan, combine the wine, vinegar, shallot, and 1 tablespoon of the tarragon. Simmer 8 to 10 minutes.

Strain the vinegar mixture through a fine-mesh sieve into a pyrex bowl. Whisk in the egg yolks.

Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise.

Whisk in the butter until melted. Remove from heat and whisk in the lemon juice, the other tablespoon of tarragon, and ½ teaspoon each salt and pepper.

Serve hot.

Comments are closed.