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No point cooking it if you have a less number than 5....Your stomach will thank you for it...And think of all the bugs that didn't die when it was just warmed up....
I hope you are just joking. There are no bugs inside a steak. As for "being "just warmed up", the beef is properly cooked but not murdered.
Bordelaise Sauce is quite easy to prepare.
1 1/2 cups of a decent Bordeaux
1 1/2 cups of a rich beef broth
3 TBLSP finely chopped shallots
1 lg bay leaf
sprig of fresh thyme
2 TBLSP salted butter
optional: fresh mushrooms,. sliced
Bring wine to a boil and reduce to 1/2 of its volume.
Add all other ingredients, simmer, and reduce to 1/2 of its volume.
Strain well.
At the last minute "finish" with the butter.
Serve in a gravy boat OR drizzle on steak. The goal here is NOT to drown the steak but to merely add a bit of extra flavor.
I hope you are just joking. There are no bugs inside a steak. As for "being "just warmed up", the beef is properly cooked but not murdered.
Bordelaise Sauce is quite easy to prepare.
1 1/2 cups of a decent Bordeaux
1 1/2 cups of a rich beef broth
3 TBLSP finely chopped shallots
1 lg bay leaf
sprig of fresh thyme
2 TBLSP salted butter
optional: fresh mushrooms,. sliced
Bring wine to a boil and reduce to 1/2 of its volume.
Add all other ingredients, simmer, and reduce to 1/2 of its volume.
Strain well.
At the last minute "finish" with the butter.
Serve in a gravy boat OR drizzle on steak. The goal here is NOT to drown the steak but to merely add a bit of extra flavor.
Thank you Bakerman! I’m definitely going to try your sauce. You’re the best
Minx, The last suggestion I have is to use a wine which is sipping quality. No sense in making it if the wine is not drinkable to begin with. PS: Bordeaux is NOT an absolute requirement. Just a good red wine will do. AND , of course a rich beef stock.
Minx, The last suggestion I have is to use a wine which is sipping quality. No sense in making it if the wine is not drinkable to begin with. PS: Bordeaux is NOT an absolute requirement. Just a good red wine will do. AND , of course a rich beef stock.
Thank you Bakerman. I only ever use proper drinking wine for cooking. The rich beef stock might be a long shot. I usually use store bought stock.
Thank you Bakerman. I only ever use proper drinking wine for cooking. The rich beef stock might be a long shot. I usually use store bought stock. Wish you could cook for me though.
Yes, you can use store bought. Just heat it up and taste it before making the sauce. If it tastes great as is , go ahead with your sauce. Some chefs use a demi-glace but , oh my , that is a lot of work. Oh, I almost forgot, use a DRY red wine.
Yes, you can use store bought. Just heat it up and taste it before making the sauce. If it tastes great as is , go ahead with your sauce. Oh, I almost forgot, use a DRY red wine.