Algarve Restaurants

Ingredients you will necessitate for this dish:

1 6 to 8 Ounce Hanger Steak

3 Each whole shallots

2 Ounces of Port wine

2 Ounces of butter

6 troy ounces of Demi Glace you can happen it at Whole Foods or Central Market

1/2 Ounce of Canola Oil

To Taste Salt and Black Pepper

2 Ounces of sugar

2 Cups of water

First you will take the Ag tegument and the fat from the Hanger steak. You will then add the olive oil, and the salt and common pepper to the steak and allow hang out covered in the electric refrigerator for about 15 proceedings or so while you are prepping the roasted shallot sauce.

You will take a little sauce pan and add the water, butter, sugar, shallots and convey to a boil. You will cut down the heat energy and allow cook for about another 5-10 minutes. Take your steak from the icebox and rap it dry of most of the oil but not all. and add it to your grill. Cook it in a crossing form of 2 and 4 on a wall clock to give it the nice grillroom patterns. I would state depending on the thickness you will cook it about 3-4 proceedings each side. You will desire to function this steak rare to a medium rare so it will be on the more than delicate side for a tougher cut of meat. Once it is cooked you will take it and allow it rest for about 5 proceedings to allow the juices go around back through the meat. while the meat is resting you will complete the shallot sauce.

You will then take the shallots word form the refined sugar H2O and soften them up. You wil take a new sauce pan, or clean the 1 you just used and add the Port, the shallots and the demi over a medium to medium high heat energy and cut down by half. When it is reduced by one-half take from the heat. You will get to cut your steak cross the grain and into about 1/4 inch pieces and plate. You will then add your roasted shallot sauce. This is an first-class repast served with a amylum of some kind such as as a adust or deep-fried white potato wedges. Enjoy!