Steak Toppings

Jun 26, 2017

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 OWO 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 OWO 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 OWO Co.  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.