After Theatre Steak with Encore Sauce

Discussion in 'Food and nutrition' started by Cathy Leslie, Apr 9, 2006.

  1. Cathy Leslie

    Cathy Leslie Guest

    After Theatre Steak with Encore Sauce

    purchased from Black Estate in
    Dallas, Texas. Dated 1944.

    6 pounds center cut sirloin, 2 inches thick
    1/2 cup kitchen bouquet spice
    3 teaspoons cracked black pepper
    1/2 pound unsalted butter
    1/3 cup lemon juice
    2 tablespoons Worcestershire sauce
    2 tablespoons catsup
    1/3 cup degreased meat drippings
    Imported olive oil

    Coat steak with Kitchen Bouquet and then cracked pepper to taste.
    Set aside for an hour or more. To make sauce, mix together melted
    butter, lemon juice, Worcestershire sauce and catsup. Beat with a
    wire whisk to mix and set aside. Sprinkle olive oil on steak and rub
    evenly. Preheat oven to 350 and cook steak uncovered for
    approximately 45 minutes. Turn heat off, open door slightly and
    leave another 15 minutes. Remove from oven and sprinkle with salt if
    desired. Arrange meat on platter. Add meat drippings to sauce, whisk
    again and heat. Serve steak at room temperature.


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