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Tuscan Rubbed Sirloin with Brandy Demi Glace

Char-grilled boneless sirloin rubbed with herbs and sun dried tomatoes, served with brandy demi glace and homemade roasted garlic mashed potatoes


RECIPE: Tuscan Rubbed Sirloin with Brandy Demi Glace

EXECUTION TIME: 15 minutes

PLATEWARE: Round Serving Plate

RECIPE:

INGREDIENTS Yield: 1 Order
Boneless Sirloin Steak 10 oz.
Tuscan Sun Dried Tomato and Herb Rub, see recipe 2 tbsp.
Roasted Garlic and Mashed Potatoes, see recipe 4 oz,
Brandy Demi Glace, see recipe 2 oz.
Garlic Bread 2 slices
Fresh Herb Sprig 1 each

PROCEDURE:

  1. Cook steak to desired doneness. The last 5 minutes of the cooking time rub the top of the steak with the sun dried tomato and herb rub.
  2. Place the steak on the serving plate with the mashed potatoes and garlic bread.
  3. Garnish the plate with demi glace, chopped parsley and a fresh herb sprig.


RECIPE: Tuscan Sun Dried Tomato and Herb Rub

UTENSILS: Mixing bowl, mixing spoon, measuring spoons, small storage cup with lid

EXECUTION TIME: 10 minutes

SHELF LIFE: 3 days refrigerated

RECIPE:

INGREDIENTS Approximate
Yield: 3/4 cup
Sun Dried Tomato Pesto 5 tbsp.
Fresh Chopped Basil 2 tbsp.
Fresh Chopped Rosemary 1 tsp.
Fresh Chopped Parsley 2 tbsp.
Roasted Garlic Puree 1 tsp.
Salt 1/2 tsp.
Black Pepper 1/2 tsp.
Finely Diced Sun Dried Tomatoes 2 tbsp.
Olive Oil 1 tbsp.

PROCEDURE:

  1. Combine all ingredients in mixing bowl and mix well.
  2. Use for Tuscan Rubbed Sirloin Steak or refrigerate until needed.


RECIPE: Veal Demi Glace with Brandy

UTENSILS: Saucepan, measuring cups, measuring spoons, wire whisk

EXECUTION TIME: 10 minutes

SHELF LIFE: 3 days refrigerated

RECIPE:

INGREDIENTS Approximate
Yield: 3-1/2 cups
Veal Demi Glace, prepared 2 cups
Chopped Fresh Garlic 1 tsp.
Finely Diced Sun Dried Tomatoes 2 tsp.
Butter 2 oz.
Brandy 1/4 cup
Chopped Fresh Parsley 2 tbsp.

PROCEDURE:

  1. Heat demi glace in saucepan.
  2. Add garlic, sun dried tomatoes and brandy and simmer for 5 minutes.
  3. Whisk in the butter. Add parsley.
  4. Hold hot or refrigerate covered.


RECIPE: Roasted Garlic Mashed Potatoes (for Tuscan Rubbed Sirloin)

UTENSILS: Large saucepan, scale, mixer, measuring cups, measuring spoons

PREP TIME: 25 minutes

SHELF LIFE: 1 day

RECIPE:

INGREDIENTS 3 pounds
Yukon Gold Potatoes, cut into quarters 3 lbs.
Heavy Cream 2/3 cup
Roasted Garlic Puree or Concentrate 3 tbsp.
Kosher Salt 1/2 tsp. or to taste
Salted Butter 2 oz.
Fresh Chopped Parsley 3 tbsp.
Sun Dried Tomatoes, finely chopped 4 tbsp.

PROCEDURE:

  1. Bring pot of water (enough water to cover potatoes), to a boil.
  2. Add potatoes and return to a boil and cook for 15 minutes or until tender. Drain.
  3. Place potatoes in mixer.
  4. Mix on low. Add cream, roasted garlic concentrate, butter and salt. Add parsley and tomatoes.
  5. Blend until smooth.


© 2000 Culinary Systems Inc.