Lamb Steak with Rosemary Butter Sauce
Yield: 4 guests
Time Taken to Prepare: about 15 minutes
Equipment:
tongs
spatula
2 twelve-inch pans (2 steaks each)
strainer (to strain out the searing oil)
Ingredients:
2 oz olive oil
4-6 oz filet mignon filets (seasoned with salt and pepper)
2 oz red wine
12 oz demi-glace (the demi recipe is on my site)
2 oz (4 tbsp) rosemary butter (see recipe below)
salt and pepper to taste
roasted and sliced potatoes (or your favorite starch)
rosemary sprig and tomato slice garnish
Step by step:
1. On medium-high flame, heat the olive oil until very hot, but not quite smoking.
2. Carefully place the steaks in each pan away from you.
3. Turn the flame down to medium and sear each steak on its sides.
4. Strain out the oil completely, place each pan in a 375-degree oven, and cook until the desired temperature. It takes about 9 or 10 minutes to cook a medium lamb steak.
(As a rule of thumb: Soft is rare, some firmness is medium, and completely firm is well done).
5. Remove the steaks from the oven and let them rest while you finish the sauce.
6. Add the red wine to each empty pan and then put it back on the fire.
7. Add the demi-glace and reduce it down until your sauce is caramel-colored and creamy in consistency.
8. At this point, turn off the flame and whip in the rosemary butter until the butter completely dissolves.
9. Slice your steaks about a quarter inch thick. (How thinly you slice it is up to you. I like to slice lamb steak quite thick and provide my guests with a steak knife).
Plating:
1. Place the potatoes in the center of each plate and then place each fanned steak on top.
2. Spoon the sauce around the steak.
3. Garnish with the rosemary sprig and tomato slice.
Rosemary Butter (for the lamb leg steak)
Yield: 4 guests
Time Taken to Prepare: about 5 minutes
Equipment:
rubber spatula
Ingredients:
2 oz butter, room temp
about 1 tsp rosemary, minced
Step by step:
1. Mince the rosemary and fold it into the butter.
2. Cover and refrigerate it until about an hour before you need it. (The softer it is the easier it will blend with the demi).
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