"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 04-19-2006, 01:43 PM   #1
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
New York Strips w/ Wine Reduction?

Hey guys. Going to make a couple of kobe strips tonight, and want to use my new deglazing technique

Here is what i have so far for the reduction/sauce

Shallots
Sliced Mushrooms
Beef Stock
Pinot Noir
Garlic



I also would like to add a fresh herb to this sauce.

What would be a good herb for this?

I'm serving these steaks with new potatoes roasted with rosemary and olive oil.

oh, a key question -

At what point should i add these sliced mushrooms to this sauce?

If i didn't have the mushrooms, i would do it in this order.

First throw shallots into hot pan, let them get aromatic. then toss in garlic, let it get a little aromatic. then i would throw in the red wine and scrape up the fond. then i would add beef stock give it a good stir and let it reduce.

Where do the shrooms fit in all of this?

Cheers

__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-19-2006, 01:46 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
i would throw the garlic and onions in at the same time, but that is just me. Next would be the mushrooms. they will give off some liquid and you can use that to start deglazing the pan. The go for the wine and then stock.

You have been eating a lot of Kobe. Did you hit the lottery or something
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-19-2006, 01:53 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,344
The mushrooms go in with the shallots.

You could use rosemary since you have that flavor in the potatoes. You could also use thyme. That goes well with beef.

Also, I'd reduce the wine before adding the broth.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-19-2006, 02:00 PM   #4
Sous Chef
 
Join Date: Nov 2004
Location: New Buffalo, Michigan
Posts: 954
Send a message via Yahoo to Erik
Quote:
Originally Posted by GB
You have been eating a lot of Kobe. Did you hit the lottery or something
Maybe he knows "this guy"...
__________________
Erik is offline   Reply With Quote
Old 04-19-2006, 02:04 PM   #5
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
thanks guys

eating the kobe keeps me from going out to expensive restaurants.

it's not actual japanese kobe beef..it's kobe beef america. It is FANTASTIC. Awesome value.... it is clearly better than USDA prime.

I pay 30-40 dollars a pound for it.

i can make a meal at home for 50 bucks that would cost well over a hundred in a fancy restaurant...

i indulge on average about once a week.
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-19-2006, 02:06 PM   #6
Sous Chef
 
Join Date: Nov 2004
Location: New Buffalo, Michigan
Posts: 954
Send a message via Yahoo to Erik
Quote:
Originally Posted by Mylegsbig
thanks guys

eating the kobe keeps me from going out to expensive restaurants.

it's not actual japanese kobe beef..it's kobe beef america. It is FANTASTIC. Awesome value.... it is clearly better than USDA prime.

I pay 30-40 dollars a pound for it.

i can make a meal at home for 50 bucks that would cost well over a hundred in a fancy restaurant...

i indulge on average about once a week.
Yikes...sometimes I don't have $50.00 for groceries every week.

Please send me leftovers on dry ice, priority mail!!!
__________________
Erik is offline   Reply With Quote
Old 04-19-2006, 02:07 PM   #7
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
GB - i throw the garlic in last because i have had bad experiences with garlic burning. I am paranoid/cautious about turning garlic bitter. If i drench some sauce over these steaks with bitter garlic i could potentially be out of alot of cash

better safe than sorry, imo
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-19-2006, 02:08 PM   #8
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Erik, the way i see it is this.

Say you go out on friday night , dinner for 2. with tax, tips, and drinks, for 50 dollars, you are going to get a mediocre meal at best (Of course unless it's some little hole in the wall favorite of yours)

if i shell out 50 and do it myself, i can make an extraordinary meal

no brainer, imo
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-19-2006, 02:08 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,344
Beyond that, the lesson in your last few threads is that a basic pan searing process and pan sauce that comes from it are versatile tools to add to your arsenal of cooking information. Now you've created 4 or 5 different dishes using this process.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-19-2006, 02:10 PM   #10
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Quote:
Originally Posted by Andy M.
The mushrooms go in with the shallots.

You could use rosemary since you have that flavor in the potatoes. You could also use thyme. That goes well with beef.

Also, I'd reduce the wine before adding the broth.
thanks mate. im gonna use thyme, i've never used fresh thyme before.

Around how much should i use and how should i prepare it? ie crushed, minced, etc

gonna be using it on 2 8 oz steaks.
__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.