Monday, August 2, 2010
First and foremost, the type of wood/charcoal you use will make the flavor of the steak. Using an oak charcoal is the easy way to do it without having to go the smoker route. I even allowed the oak charcoal to burn out a little and closed the lid while cooking to get some of the smokey flavor to come through.
Meat is another issue. You can certainly buy the Filet Mignon, but any type of steak will do. It's all based on preference. A thicker steak will need a little more smoke and a little less heat to get the flavor through it.
To make the sauce, you actually have several steps to take. First, is getting the Pomegranate syrup done. It's really simple and can be held under refrigeration for up to 3 months. The recipe is:
2 cups pomegranate juice
1/2 cup sugar
2 tablespoons lime juice
Add all ingredients to a small pot and bring to boil. Stir and make sure that the sugar has dissolved. After its come to a boil, reduce heat, simmer, and let the mixture reduce by a third. Once this has been achieved, place in a container and store in the fridge.
To make the sauce, you must find a great flavored beef base. There are many out there and you will probably need to experiment a little, but the best beef base will be the one that doesn't taste like it came out of a can!
Another thing to remember is the red wine. I used a South African red wine simply for the video. I normally would use a cheap wine and you could use the same. Same goes for the Port. The thing about Port is the flavor can really jump out of the sauce, so be careful when you use it. A little goes a long way and my recipe reflects this.
2 cups beef broth
2 cups red wine
1/2 cup Port wine
3 sprigs thyme
2 cloves garlic, split in half
2 bay leaves
2 tablespoons pomegranate syrup
Bring beef broth to a boil in a medium sized pot and add red and Port wines. allow to boil again and reduce to a simmer. Add in thyme, garlic and bay leaves. Allow sauce to reduce by at least half (better to reduce by 2/3). Once reduction is achieved, strain and set aside until ready for service.
Once you're ready to sauce your steak, taste the sauce and add salt and pepper if necessary. You'll wanna get the sauce hot before adding in the 2 tablespoons of butter. The butter needs to be cut in small pieces and covered with flour to help thicken it. Add in the monte beurre and stir until everything is melted. If your sauce isn't thick enough, add in a slurry to get it to the right consistency.
The time that it takes to reduce your sauce is a good time to do your mac and cheese. A good thing to remember for the mac and cheese is that the flavor for it is just an accompaniment to the overall dish. The types of cheeses you use can vary, but Asiago, Parmesan, Mozzarella, and Romano are good enough.
2 pounds cooked elbow macaroni
2 cups quatro formaggio
1/2 cup unsalted butter
1/2 cup flour
1 quart whole milk
Preheat oven to 350 degrees. Place the cooked macaroni in a casserole dish and set aside. Over high heat, melt the butter and add the flour to make a white roux. This should be done quickly making sure to stir constantly. Once you have the roux developed, slowly add in the COLD milk and be sure to whisk out the lumps. After all the milk is added, bring it to a simmer and turn off the heat. Add in the cheese and stir till the cheese is incorporated nicely. Pour the mixture over the macaroni and place in the oven. After 45 minutes, remove from the oven and hold for service.
As always, I feel like I've left something out! Please feel free to email me at firstname.lastname@example.org if you run into anything or just have any questions.