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The Uk Awesome Member And Growers Thread

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The Uk Awesome Member And Growers Thread

ghettogrower 40,093 Replies 2,635,204 Views
Page 709 of 2005 · Replies 14,161–14,180 of 40,094
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#14,161
My mom likes her steak well done...gf has it medium rare since I tricked her into eating some rare steak that was smothered in garlic butter lol once you give it a go shits magnificent...mind I don't really like fat on my meat so I usually order a fillet
 
#14,163
if anyone gets a chance this is the best sauce for steak i have ever had, well worth the effort
For the bone-marrow sauce:
2kg beef stock
100g unsalted butter
250g peeled and finely sliced shallot (approx. 5 banana shallots)
150g white wine
100g Dijon mustard
10g sherry vinegar
15g lemon juice
100g bone marrow, rinsed and diced (ask the butcher)
20g flat-leaf parsley leaves
20g chives
10g tarragon leaves
Salt and black pepper
To start the bone-marrow sauce, pour the beef stock into a large saucepan and place over a high heat. Bring to the boil and allow the liquid to reduce by three-quarters until 500g remains (approximately 25 minutes).

In the meantime, melt the butter in a medium saucepan and cook the shallots for approximately 7–10 minutes until they are light brown in colour. Add the wine and allow to reduce by three-quarters.

Remove the shallot pan from the heat and add the Dijon mustard. Stir thoroughly before adding the reduced beef stock.

Add the sherry vinegar and lemon juice and whisk until all the ingredients are fully incorporated.

Gently heat the sauce and when hot, add the diced bone marrow and remove the pan from the heat. The bone marrow should soften but not melt. Finely chop the herbs and stir them into the sauce. Season with salt and freshly ground pepper and pour into a warm jug.
 
#14,165
Yeah I was iffy with it being beef mince but it was bang tidy would like to try it rare alright.
That sauce sounds lovely man id melt the butter in the pan I'd cooked the steaks in for added flavour but in fairness the marrow would have that aspect covered
 
#14,166
I'd worked in a high end restaurant that would do the bone marrow over night on a low enough heat...fucking savage lads
 
#14,168
R3LaX said:
Yeah I was iffy with it being beef mince but it was bang tidy would like to try it rare alright.
That sauce sounds lovely man id melt the butter in the pan I'd cooked the steaks in for added flavour but in fairness the marrow would have that aspect covered
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its a heston recipe and it is intense, really worth the effort, better than any sauce I've had in a restaurant
 
#14,173
Disco biscuit pheno #1 the smell coming off this is so nice man its cheesey but there's something else there too tats sweet it's really nice man
20160129 004534
 
#14,174
R3LaX said:
I'm definitely gonna give it a go man especially if the marrow only takes 25 odd mins!
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You won't regret it! also it makes quite a bit so you can always freeze some for the future.
 
#14,177
Men are better cooks than women when they do cook that's why all the top chefs are men but women are much more likely to cook and are generally better at grandma food there are exceptions to this rule lol.

I always do the cooking but seems quite often I get the pots too :(
 
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