Steak and veggies with Rosemary sauce

Making:

Steak and veggies with Rosemary sauce

Here's what I have:

14.8 oz steak

1.7 Oz scallion

1 oz Rosemary

14.1 Oz artichoke

2 oz Sweetie peppers

8.8 oz tomato

1/4 tsp BTB Rroasted garlic base

2 tbsp bacon butter

1 oz red wine vinegar

1 tsp Roasted garlic stock concentrate

1 tbsp Chicken stock concentrate

2 oz Scallions

Steak seasoning 1:1 1/4 tsp each

smoked bacon sea salt

onion powder

garlic powder

black pepper

6 Chēbē roll dough

4 tbsp artichoke dip

Preparation:

The oven was preheated to 375 degrees. Once ready the rolls were placed into the oven and a timer was set for 25 minutes. Once the rolls were done they were allowed to rest for a little bit before cutting them open and adding the artichoke dip to the middle.

The vegetables were prepared by draining the artichoke and combining them with the whole tomatoes and sweety drop Peppers. The Roasted Garlic concentrate with added and these were mixed around until everything was coated. This was then added to a pan and would be placed into the oven with the bread rolls 15 minutes before the bread roll timer stopped.

The steak was coded in the spice mix. In a non-stick pan they were cooked for about 5 minutes per side and then set to the side to rest while the sauce with being prepared.

To make the sauce bacon butter was added to the non-stick pan that the steak was cooked in and the shallots were cooked until I started to go clear. Next into the pan was the mushroom stock concentrate and one teaspoon of sugar. One quarter cup of water and the vinegar we're at it next and the sauce was cooked down to a syrupy consistency.

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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