Food recipes
Cabernet Sauce
Cabernet Sauce
Ingredients:
1 tablespoon salted butter
1 teaspoon all-purpose flour
¼ cup cabernet sauvignon wine
⅓ cup beef broth
2 tablespoons water
Directions:
1½ teaspoons Dijon mustard
1 teaspoon minced parsley
pinch Lamb Seasoning
1. Preheat oven to 425 degrees F.
2. Make the lamb seasoning by combining ingredients in a small bowl.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. If the
oil begins to smoke, your pan is too hot.
4. Trim the excess fat from the rack of lamb and slice the rack in half so that
you have two smaller racks with 4 bones each. Sprinkle each rack with the
seasoning blend.
5. Sear the top and bottom of the racks in hot oil for 3 to 4 minutes or until
surface is browned. Put racks into an oven-safe roasting pan and bake for 15
minutes or until the internal temperature is 130 degrees F (for medium).
When the lamb is done remove it from the oven, cover the pan with foil, and
let the lamb rest for 8 to 10 minutes.
6. While the racks are baking, make the cabernet sauce by melting the butter
in the searing skillet (make sure you have not washed out this skillet—the
browned goodness from the searing should still be in there). When the butter
is melted, add the flour and cook for a minute or until the flour begins to turn
a tan color. Whisk in the other ingredients in the order listed, then turn off
the heat.
7. When the lamb is done resting, cut each rack into chops and serve with
cabernet sauce on the side.
• MAKES 2 SERVINGS.
OUTBACK STEAKHOUSE VICTORIA’S “CROWNED” FILET
WITH HORSERADISH CRUMB CRUST
Tonight, don’t settle for steaks that are served straight off the grill. Instead, blow
everyone away when you serve up grilled beef tenderloin fillets that have been
“crowned” with buttery horseradish bread crumbs. This presentation looks and tastes
great, but the best part is that it’s so freakin’ easy! The crust is actually prepared
ahead of time by combining the ingredients and forming the mixture into crust “wafers”
that are chilled until firm. Then, when the steaks come off the grill, you top each one
with a crust and broil until bubbling. Now, sit back and watch as your feeders flip
when they take one bite. That’s right, tonight you rule!
HORSERADISH CRUMB CRUST
Ingredients:
1 tablespoon salted butter
1 teaspoon all-purpose flour
¼ cup cabernet sauvignon wine
⅓ cup beef broth
2 tablespoons water
Directions:
1½ teaspoons Dijon mustard
1 teaspoon minced parsley
pinch Lamb Seasoning
1. Preheat oven to 425 degrees F.
2. Make the lamb seasoning by combining ingredients in a small bowl.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. If the
oil begins to smoke, your pan is too hot.
4. Trim the excess fat from the rack of lamb and slice the rack in half so that
you have two smaller racks with 4 bones each. Sprinkle each rack with the
seasoning blend.
5. Sear the top and bottom of the racks in hot oil for 3 to 4 minutes or until
surface is browned. Put racks into an oven-safe roasting pan and bake for 15
minutes or until the internal temperature is 130 degrees F (for medium).
When the lamb is done remove it from the oven, cover the pan with foil, and
let the lamb rest for 8 to 10 minutes.
6. While the racks are baking, make the cabernet sauce by melting the butter
in the searing skillet (make sure you have not washed out this skillet—the
browned goodness from the searing should still be in there). When the butter
is melted, add the flour and cook for a minute or until the flour begins to turn
a tan color. Whisk in the other ingredients in the order listed, then turn off
the heat.
7. When the lamb is done resting, cut each rack into chops and serve with
cabernet sauce on the side.
• MAKES 2 SERVINGS.
OUTBACK STEAKHOUSE VICTORIA’S “CROWNED” FILET
WITH HORSERADISH CRUMB CRUST
Tonight, don’t settle for steaks that are served straight off the grill. Instead, blow
everyone away when you serve up grilled beef tenderloin fillets that have been
“crowned” with buttery horseradish bread crumbs. This presentation looks and tastes
great, but the best part is that it’s so freakin’ easy! The crust is actually prepared
ahead of time by combining the ingredients and forming the mixture into crust “wafers”
that are chilled until firm. Then, when the steaks come off the grill, you top each one
with a crust and broil until bubbling. Now, sit back and watch as your feeders flip
when they take one bite. That’s right, tonight you rule!
HORSERADISH CRUMB CRUST
Printed from https://recipe.bluelayer.org/recipe/71070/cabernet-sauce