Subj : BH&G 2752
To   : All
From : Dave Drum
Date : Wed May 19 2021 16:26:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steak Jalisco
 Categories: Beef, Seafood, Citrus, Booze, Chilies
      Yield: 4 Servings
 
      2    (1" thick) beef top loin or
           - ribeye steaks
           +=OR=+
      4    (1" thick) beef tenderloin
           - steaks
    1/2 ts Kosher salt
    1/2 ts Ground New Mexico, pasilla,
           - or ancho chile
      6 tb Cold unsalted butter
    1/2 c  Beef broth
    1/2 c  Thin strips fresh poblano
           - chilies
    1/4 c  Blanco or reposado tequila
    1/4 c  Chopped white onion
      1 cl Garlic; minced
      2 tb Mexican crema
    1/4 c  Snipped fresh cilantro
      2 tb Fresh squeezed lime juice
      6 oz Can lump or Alaskan king
           Crab meat; drained, in
           - chunks cartilage removed
 
  Allow steaks to stand at room temperature for 30 minutes.
  
  Set oven @ 400ºF/205ºC. Trim fat from steaks. Pat
  steaks dry with paper towels. Sprinkleall sides of steaks
  with the kosher salt and ground chile pepper; set aside.
  Heat a large oven-proof skillet over medium-high heat. Add
  2 tablespoons of the butter to hot skillet; reduce heat to
  medium. Add steaks; cook about 4 minutes or until browned,
  turning once. Transfer skillet to oven. Roast, uncovered,
  for 10 to 13 minutes or until steaks reach medium-rare
  doneness. Transfer steaks to a serving platter. Cover with
  foil; let stand while preparing sauce.
  
  For sauce, drain fat from skillet. Add broth, poblano
  chile peppers, tequila, onion, and garlic to skillet.
  Bring to boiling, whisking constantly to scrape up any
  crusty brown bits. Boil gently, uncovered, over medium
  heat about 6 minutes or until liquid is reduced to about
  1/4 cup.
  
  Whisk in crema. Boil gently for 1 to 2 minutes more or
  until slightly thickened. Add the remaining 4 tablespoons
  butter, 1 tablespoon at a time, whisking constantly until
  butter is melted and sauce is thickened. Remove from heat;
  stir in cilantro and fresh lime juice. Spoon sauce over
  steaks; top with crabmeat.
  
  Makes: 4 servings
  
  Better Homes & Gardens | June 2015
  
  MM Format by Dave Drum - 15 June 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Except for an occasional heart attack I feel as young as a teenager.
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