From: tim
Date: Thu, 14 Mar 2002 20:24:38 -0700 (MST)
Since St. Patty's day is coming up, our local paper has published a set of
Guinness-infused recipes from the Chicago Tribune. I haven't tried any of
these out, but I intend to the next time I pull my head out of the pile of
compiler code it's currently buried in.
Marinated Sirloin with Guinness Sauce
Four servings
1 1/2 cups Guinness stout
1 1/2 cups chicken stock or broth
2 sprigs thyme
1 teaspoon Worchestershire sauce
1/2 teaspoon freshly ground pepper
1 bay leaf
4 sirloin strip steaks, 10 oz. each & about 1 1/2 inch thick, well trimmed
Freshly ground black pepper to taste
6 tablespoons unsalted butter, cut in 4 pieces, at refrigerator temperature
1. Combine the Guinness, stock, thyme, Worcestershire, pepper, and bay leaf
in a deep dish that can hold the marinade and the steaks. Add the steaks,
cover the dish, and refrigerate for 8 hours, turning the steaks at least
once.
2. When ready to cook, remove the steaks from the marinade, pat them dry
and sprinkle with pepper. Pour the marinade into a medium saucepan and
bring to a boil over medium-high heat. Reduce by half, skimming any foam
or scum that rises to the surface. Pour the marinade through a fine mesh
strainer into a small saucepan.
3. Heat a broiler or grill to 425 degrees. Broil or grill the steaks,
turning once and allowing 10 minutes for medium-rare. Reheat the sauce
but do not boil. Whisk in the cold butter, one piece at a time, until it
is totally incorporated into the sauce. Taste and adjust seasoning with
salt, if desired. Spoon some over each steak and pass the remainder at the
table.
4. Serve with potatoes and a bright green vegetable such as broccoli. Pour
Guinness or a syrah wine from France or Australia.
(Adapted from "Elegant Irish Cooking" by Noel C. Cullen)
Tim Lloyd, lloyd@>>>>>>>>>>
"There is something to be learned from a rainstorm. When meeting with a
sudden shower, you try not to get wet and run quickly along the road.
But doing such things as passing under the eaves of houses, you still
get wet. When you are resolved from the beginning, you will not be
perplexed, though you still get the same soaking. This understanding
extends to everything." -Yamamoto Tsunetomo
© 1998-2005 Reeza.com
in association with
Ink Works
