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@Rob_Gilmour has been writing for Empty for too long to mention, he is currently working in wine in Edinburgh, He's somehow found himself as the President of the @IWSScotland. Being a balanced, multifaceted individual Rob's only interest in not wine, he is also interested in wine education as well, having passed his WSET L3 with distinction, not to mention Rob has a fondness for having his ego stroked, demonstrated the purring he made while receiving a WSET Scholarship. Rob is also a deft hand at circumlocution. If you'd still like to contact him email: emptyglassie@gmail.com
What dare you ask is this butter, booze N blood nonsense? It's a wee splash of cooking that I've been up too. I might add it is a splash with much inspiration from an Anthony Bourdain reciepe for a pepper sauce from his 'Les Halles Cookbook'. What marks this out from his own sauce is I read splash, delete the 'sp' and leave for a much more satisfactory lash of booze in my cooking. This and the fact I didn't go mad on it being a pepper sauce.
Oh and of course there is also butter. I really, really, really like butter. To the point recently where I have been asked "do you get butter guilt". Obviously given the tittle off this piece this is something of a daft question.
So, a paragraph and a bit on, I will enlighten you as to exactly what this butter, blood n booze is: It's a steak sauce and it is nonsense of the highest quality.
I warn you, this is not for those of the weak hearted, nor those who dare not waft the reek of a well trumpeting arse (i.e. it's probably not good for the heart or, post-meal, the nose).
What You'll Need
2 Sirlon Steaks
Brandy, a big bold un'
A splashing of Olive Oil
120g of butter cut into cubes
Two stock cubes
Some* Wine Vinegar**
A wee pot
A frying pan
A trusty wooden spoon
Pepper
Salt
Get everything laid out to use and ready, I find this a bit bang-bang-bang-shit it's done. So fondling about your kitchen looking for stuff is detrimental to this being a heart clogging sauce to die for.
So here we go, game time.
- Throw two of the stock cubes in with about 200ml of wine vinegar and boil and reduce it down to about half that.
- While that's a-going put about half your butter in the pan and chuck olive oil in there too, heat the pan, and ONLY sear the steaks on both sides
- Chuck the steaks on a plate and let the juices seep out
- Turn the heat on the pan down a little and transfer your reduced stock. Give it a good stirring and try and scrape any of the juices etc. on the pan into the mix
- Now pour the blood on the plate in and add a wee touch of salt and pepper too to taste
- Then do your bit for a failing Brandy industry and hammer in the brandy. If you do this on the heat expect a pillar of flame, do it off the heat or don't, either way it's grand. Stir.
- Transfer the sauce into the pot (Which should be off the heat) again and then drop the remaining butter in and whisk it and allow it to melt in.
- Now with your lovely dirty pan finish the steaks quickly and serve them up. Put the sauce on the side for folk to pour it over the steak.
- If you've not had someone make you a side at this point your a tit.
Enjoy!
*some = lots
** Wine Vinegar for me is leftovers. Anything I don't finish goes into one of my 'Soleras', an empty bottle that is just topped up with wine that I've not finished. I've a red and a white on the go at the minute and they're both excellent for cooking. Also if your not a total arse who prides themselves in saying "Left over wine, what's that?" in a faux-joking manner you'll be able to do this no problem.
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