Entrecote Macbeth - Ribeye Steaks That Macbeth Might Eat Were He Not A Work Of Fiction -
From alisdhair 15 years ago
- 20 minutes to make
- Serves 4
This is not entirely my own idea , and I hope I d’ nae rouse dead Willie’s ghost. Who himself of course would never approve of plagiarism!
Ingredients
- 4 rib-eye steaks about half a pound each shopping list
- fresh garlic shopping list
- butter shopping list
- salt, coarsely cracked black pepper shopping list
- - shopping list
- 1 super large, sufficiently sweet red onion (or two smaller) shopping list
- 2 tbls. of honey shopping list
- About ¾ cup of olive oil shopping list
- --- SAUCE--- shopping list
- 1 ½ cups of demi-glace shopping list
- 2 cups of sickeningly sweet port wine shopping list
- 4 large shallots shopping list
- 5-6 fresh sage leaves shopping list
- 1 tsp. of fine Dijon mustard shopping list
- More butter (softened) shopping list
- More salt and pepper (if it be needed) shopping list
How to make it
- FOR THE STEAKS: Mince the garlic and stud those steaks with it and season them with salt and black pepper. Let them wait in anticipation while you deal with the onions in this fashion:
- Cut the onion into eight slices which are half an inch thick – Mix the honey into the olive oil (you could heat it a little to make this easier) and slather the onions copiously with this. Bake them in a hot oven (450) until they soften and are slightly caramelised.
- Heat the butter in an iron skillet and sear the steaks on both sides. Set two of the onion slices on top of each steak and finish them beneath a broiler.
- **I strongly suggest that you do not cook them beyond med-rare if you can stand it. It will taste better, and when the blood seeps out after you first stab it will add to the whole Macbeth motif.
- FOR THE SAUCE: Purge the skillet of all the left over butter and return it to the heat with a little fresh butter. Have the shallots, finely minced and ready,t hen toss them in. Cook them for a minute or so and then pour in the port.
- Lower the heat, add the sage leaves and cook it until the port has been halfway reduced. Add the demi-glace and the mustard and cook further for 4-5 minutes.
- Finish the sauce with a few tbls. of the softened butter which should be ‘swished’ in off the heat. Season with salt and pepper if needed.
- This sauce is to be ladled over the steaks when served, it is not a dippin’ sauce or a Duncan sauce.
- Serve with some sautèed kale or other pretty Celtic green vegetable and also with OUT OUT DAMN SPUDS (see recipe) use three of these per serving.
The Rating
Reviewed by 4 people-
Very cute! Although I'm not sure if I want to hark back to the murders in Macbeth when the blood oozes out of the food I'm about to put in my mouth! No, not so much! But lots of fun anyway and I'm sure the recipe is delicious!
auntybea
in Vernon loved it
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Very fun read and quite entertaining, dear.
notyourmomma
in South St. Petersburg loved it
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Mmmm... womderful! Delightful literary reference.
librarygirl
in Pitt Meadows loved it
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