search
Loading
|  home | feedback | help          
StarChefs
features
< home

2nd Annual
James Beard Foundation
Greens
TAPAS CHALLENGE
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.

   
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy