Sauce Robert Food

NEW YORK STRIP STEAK WITH SAUCE ROBERT OVER BABY POTATOES

Steps:

• For the sauce, heat the olive oil in a medium saucepan over medium-high heat, and saute the shallot until it becomes translucent. Add the mushrooms and cook until they are tender and give up their juices. (While the mushrooms are cooling, begin sauteing the bacon in a separate skillet for the potatoes.) Add the merlot and cook for about 5 minutes. Meanwhile, in a separate small bowl, make a slurry with 1 tablespoon water and the cornstarch, then add the tomato paste and Dijon mustard and mix thoroughly until smooth. Add this mixture to the pan of mushrooms along with demi-glace and parsley. Season with salt and pepper, to taste. Turn heat down to medium-low, and allow to reduce and thicken.
• White the mushrooms are cooking, heat the oil in the deep-fryer to 375 degrees F or according the manufacturer's instructions for potatoes. Saute the bacon strips in a skillet until crispy. Remove to paper towels to drain and cool to room temperature. Drain excess bacon fat from the skillet leaving a coating in which to saute the onion. Cook until the onion becomes translucent. Deep-fry the baby potato slices until golden and drain on paper towels. Transfer them to the pan of onions, and crumble in the bacon. Toss in the scallions and season with salt and pepper. Cover and keep warm.
• Heat the oven to 375 degrees F for the steak, if you are finishing in the oven. Heat olive oil over medium-high heat in a skillet with oven-safe handles. Season the steaks with salt and pepper and sear for about 2 minutes per side undisturbed (to let seasonings integrate into the surface of the meat) and then to your preferred level of doneness. Transfer the entire skillet to the oven to finish (about 10 minutes for medium- rare) They can also be cooked on a grill. Let steaks rest, then slice into 1/4-inch thick slices.
• To serve spoon some potatoes, top with a "fan" of steak slices and drizzle sauce over sliced steak. Garnish the plate with haricots verts.

CLASSIC SAUCE ROBERT

Steps:

• Gather the ingredients.
• In a small bowl, combine sugar and lemon juice, and stir until the sugar is dissolved.
• In a heavy-bottomed saucepan, melt butter and cook onions over medium heat until soft and translucent. Don't let them turn brown.
• Add wine . Bring to a boil, then lower the heat a bit and continue simmering until the liquid has reduced by two-thirds.
• Add demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
• Strain through a mesh strainer.
• Add mustard and the sugar-lemon mixture, and mix well. Serve immediately.

PASTA SAUCE

Steps:

• Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.

SAUCE ROBERT

Steps:

• Sauté half a diced onion in butter, then add a cup of white wine and reduce to 2 oz. Add brown sauce and tsp Dijon mustard. Strain through a fine chinois and whisk in 2 Tblsp butter.