This one is RICH! With Carbs everywhere!!!! Therefore, we don't cook this one often, but the savory/sweet decadent flavor is off the charts!
The Cook:
Seasoned the back strap pieces then seared them on ALL sides for pasteurization of the meat surface which is a necessary step if you will be sous vide cooking below 131*F. These were done @ 128*F for 2 hours. About 45 minutes out from them being done, Started the sauce in the same pan... caramelized 1 small diced onion in a little olive oil. Then deglazed with 1.5 cups Amaretto. Reduce 3/4 by volume to thicken. Add 1qt. Cream and lower heat to simmer until sauce is ULTRA thick. Finish the sauce with 1 stick of butter. Season with salt and cracked Black pepper.
The 2" thick back strap steaks sliced after a 10 minute rest...
Into a blazing hot skillet (20,000BTU burner) with clarified butter to sear cut ends (second sear)
The Plate:
So Good! Almost as tender as beef......we cook this sauce at least once a year, sometimes twice.
The Cook:
Seasoned the back strap pieces then seared them on ALL sides for pasteurization of the meat surface which is a necessary step if you will be sous vide cooking below 131*F. These were done @ 128*F for 2 hours. About 45 minutes out from them being done, Started the sauce in the same pan... caramelized 1 small diced onion in a little olive oil. Then deglazed with 1.5 cups Amaretto. Reduce 3/4 by volume to thicken. Add 1qt. Cream and lower heat to simmer until sauce is ULTRA thick. Finish the sauce with 1 stick of butter. Season with salt and cracked Black pepper.
The 2" thick back strap steaks sliced after a 10 minute rest...
Into a blazing hot skillet (20,000BTU burner) with clarified butter to sear cut ends (second sear)
The Plate:
So Good! Almost as tender as beef......we cook this sauce at least once a year, sometimes twice.
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