What is syrah sauce

Transfer the ribs to a plate as the pieces brown. Add the leeks, fennel, and a pinch of salt to the same hot pan and cook until soft, about 8 minutes. Then stir in the garlic, smoked paprika, and tomato paste; cook until fragrant, minutes. Pour in the red wine and stir to combine. Transfer all the sauce ingredients to a slow cooker, along with the short ribs and pitted prunes. Cook on high for hours, or low for hours.

While it sits, prepare the sauce. Heat a saucepan over medium heat, add the oil and cook the onion and garlic for about 5 minutes. They should be soft but not browned. Stir in the rest of the ingredients and be bring the sauce to a boil.

Reduce heat to medium low and let it cook for about 20 minutes, stirring occasionally. It just looked like too much and I did not want the potatoes to swim in it. Right before cooking the steaks and actually throughout, I made the Enoki tempura. I am not sure why I never made tempura before. I guess I thought it would be difficult or something. Very easy and so damn delicious. I had roughly twice the amount of Enoki mushrooms required by the recipe because they only come in this one size package at Whole Foods.

The tempura was so delicious we almost ate it all and had none to garnish the plates with! It was nice and crispy and the small thin mushrooms retained their juiciness and flavor. For the batter I mixed carbonated water with baking soda, flour and salt. I cut off the root end of the mushrooms and separated them into small clusters. These were tossed in the batter then deep fried in degree oil for a minute or so. The last batch came out of the hot oil just as the steaks were coming out of the oven ready to be plated.

So, 15 minutes or so before plating, I browned the steaks in olive oil and butter, then put them in the oven till they were medium rare. To plate I put a pile of the Porcini potatoes and topped that with a filet. Next I swirled some butter in the Syrah sauce and drizzled some on top of the meat and some around it. Last but not least I topped each steak with a few Enoki tempura pieces. It was good, very good. Ok, well, I almost never ever order it in a restaurant, but still this was fantastic.

The earthy pungent potatoes, with a piece of the buttery meat dabbed in the intense sauce then followed up by a piece or two of the tempura is the way to go here. The lovely combination of taste and texture is remarkable. You are commenting using your WordPress. You are commenting using your Google account.