| Level: | Advanced |
| Total: | 2 hr |
| Prep: | 1 hr |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 cup dry white wine
- 1-ounce grated or chopped fresh ginger
- 2 cups clam juice
- 1 tablespoon clam base, optional
- 2 cups cream
- 8 ounces butter
- 1 1/2 cups all-purpose flour
- 2 cups burgundy wine
- 8 whole black peppercorns, crushed
- 2 cloves shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon tomato puree
- 2 cups beef stock
- 8 ounces butter
- 1 1/2 cups all-purpose flour
- 4 (4-ounce) fresh onaga, skin on (substitute pink snapper, opakapaka)
- 1/2 cup olive oil
- Salt
- freshly ground pepper
- 4 (4-ounce) premium New York Steaks
- Salt and freshly ground pepper
- Baby Fresh Vegetables, recipe follows
- Garlic Mashed Sweet Potatoes, recipe follows
- Julienned fried ginger or paper thin fried onion rings, for garnish
- 1/2 pound assorted baby fresh vegetables
- 4 tablespoons butter, melted
- 6 medium Okinawan sweet potatoes (purple)
- 1 whole garlic bulb, roasted to a golden brown
- 1/4 to 1/2 cup heavy cream
- 2 to 4 tablespoons butter
Instructions
- Ginger Sauce:
- In a saucepan, simmer the white wine and fresh ginger over medium heat until the reduction is almost dry. Add claim juice, clam base and cream. Bring to a boil.
- In a separate saucepan, make roux by melting the butter, then slowly adding the flour until the mixture is almost golden brown. Do not burn. Slowly stir the ginger cream sauce into the roux. Strain the hot mixture into a bowl.
- Burgundy Sauce:
- In a saucepan, simmer the burgundy wine, black peppercorns, shallots and garlic over medium heat until the reduction is almost dry. Add tomato puree and beef stock, bringing to a boil.
- In a separate saucepan, make roux by melting the butter, then slowly adding the flour until the mixture is almost golden brown. Do not burn. Slowly stir the burgundy sauce into the roux. Strain the hot mixture into a bowl.
- Onaga:
- Brush the fish with olive oil. Sprinkle lightly with salt and pepper. Grill over medium-hot fire for 4 minutes on each side until opaque throughout.
- New York Steak:
- Remove all excess fat from the steak. Season, to taste, with salt and freshly ground pepper. Grill over medium-hot fire to desired doneness.
- On a hot plate, spoon the Garlic Mashed Sweet Potatoes onto the center of the plate. Pool burgundy sauce and ginger sauce on the plate on opposite sides. Place the New York Steak and Onaga partially upon the sweet potatoes and on their respective sauces. Dribble additional burgundy sauce on the steak and ginger sauce on the Onaga. Place steamed fresh vegetables on the side and garnish the plate with julienned fried ginger or paper thinly cut fried onion rings.
- In a large pot bring 1/2-inch of water to a boil. Place vegetables into a steamer basket and cover for 5 to 6 minutes or until you reach desired tenderness. Lightly toss in melted butter and sprinkle with salt and pepper, to taste.
- Peel, slice and steam the Okinawan sweet potatoes until tender. Remove to bowl. Mash the roasted garlic. Add desired amount of heavy cream and butter to the potatoes and mash. Add mashed roasted garlic and stir. Season, to taste.
Reviews
There definately is an error in this recipe—when making a roux, the amount of flour(or whatever thickening agent you prefer to use), should ALWAYS equal the amount of fat used. If this is kept in mind, there should never be a problem, no matter what the recipe says. And if the sauce still isn’t thick enough, the sauce can be added to more roux accordingly. Hope this helps, & happy cooking!
This was a disaster!! 1 1/2 CUPS of flour. I should have followed my gut instinct and put 1-2 Tbl of flour. It took over an hour and throwing away most of the goo and adding items to try and save it.
The Burgundy sauce calls for 1 1/2 CUPS of flour. I believe this is a typo. I tried the 1 1/2 cups and ended up with a batter mixture that was somewhere in between bread dough and brick mortar. I would recommend using 1 1/2 tablespoons of flour instead. You’ll have a much better sauce.