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2nd Annual
James Beard Foundation
r e c i p e s

Mini Seared Kobe Beef Steaks
with Chilean Plum Reduction
Chef Andy Husbands of Tremont 647 - Boston, MA
Adapted by StarChefs

Yield: 4 servings

  • 8 ounces Kobe beef sirloin
  • 4 cups veal stock
  • 2 Chilean plums, sliced
  • 2 Tablespoons Shallots, diced
  • 2 Tablespoons garlic, minced
  • 1 cup red wine
  • 1 Tablespoon butter
  • 1 Tablespoon canola oil
  • Salt and pepper, to taste

In a large sauté pan, melt the butter over medium heat. Add the shallots and garlic and caramelize. Deglaze the pan with the 1 cup red wine. Add the sliced plums and the 4 cups veal stock and reduce by 3/4. Season with salt and pepper, to taste.

Season the Kobe beef with salt and pepper and sear in canola oil. Ideally Kobe beef is served very rare, but cook the steak to your prefrence. Slice against the grain, and serve over the Chilean Plum reduction.

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