Monday, April 23, 2012

Wild Card: Steak Sauce & Cauliflower Gratin

Each day, there seems to be new things to do. But as my husband & I finish up moving and unpacking, I thought I'd share a wild card recipe for you all to enjoy. For the past few times, we've seasoned our steak with a delicious port & shallot sauce. We also fell in love with great recipe for Cauliflower Gratin from "French Women Don't Get Fat," by Mireille Guiliano.  I hope you are able to enjoy these two ideas as much as we do!

First, the steak sauce. It's great because it works with any kind of steak. You just grill some beef to your heart's desire. But while it's cooking, try out this recipe:

- 2 Shallots finely diced
- 1/2 c Ruby Port or other red, sweet, cooking wine
- 1/2 c Beef broth
- 1 T Dijon mustard

Start by simmering the diced shallots in olive oil. Be careful to not burn the shallots since olive oil has a low smoking point. Stir briefly then add the Port. Let that simmer until the liquid almost evaporates totally (about 2 minutes). Stir in broth & cook until it's reduced to half (about 2 minutes). Remove from heat before stirring in the mustard (don't want it to curdle). Serve with the steaks.

See? It's super easy & oh so tasty. The original recipe calls that you make this sauce from the skillet you cooked the steaks with so it gains more flavor, but we prefer to use a grill. Either way works.

And if you're looking for a good, healthy side, you gotta try this cauliflower gratin. My husband & his family loves it. And if you want all the benefits to cauliflower, but don't like it raw, here's a great alternative.

- 1 Medium cauliflower head
- 2 c Milk
- 1 Egg
- 1/2 c Grated Parmesan cheese (you can use other cheeses, including Swiss)
- A Pinch of Salt & Pepper
- Preheat oven to 450 degrees.

First thing is to trim the cauliflower & separate the florets. Cook that in a pan of milk, salt & pepper for about 10-15 minutes. Drain, but reserve about 1/3 of a cup of that cooked milk. Place florets onto cooking sheet (lined with tinfoil). Beat the reserved milk with the egg & Parmesan cheese. Pour mixture over florets. Bake for about 10 minutes, then set the broiler on until the tops are toasty & golden brown.
And there you have it. A tasty sauce for steak & an equally delightful side. Just serve & enjoy... while thinking "om nom nom."

No comments:

Post a Comment