{quality meats update} thank you, molly unknown

Molly said…
Wonder if your steak sauce was this recipe from Quality Meats I found on The Nest? It sounded so good I had to do a little investigative googling. I’m a bit confused by the amount of butter in the recipe below, and lack of mortar and pestle usage, but the other ingredients you mentioned are all in there. {Looks like it to me, M!! Thanks again!}

Ingredients
1 lb plus 8 cup unsalted butter, slightly softened
½ cup shallots, finely chopped
1 ½ tablespoons anchovies, chopped into a paste
½ teaspoon red chili flakes
1 tablespoon garlic, finely chopped
½ cup garlic confit puree
½ cup tomato paste
1 ½ tablespoons Dijon mustard
½ cup white vinegar
1/8 cup Worcestershire sauce
1 teaspoon salt
¾ tablespoon sugar
1/8 cup prepared horseradish
1 teaspoon thyme, finely chopped
1 teaspoon rosemary, finely chopped
1 teaspoon orange zest, finely grated
1 tablespoon butcher grind black pepper

Preparation
Using 1/8 cup of butter, sweat out shallots, anchovies, chili flakes, and chopped garlic until shallots are translucent. Add garlic puree, tomato paste, and mustard and cook out for 2 minutes. Add vinegar and Worcestershire and incorporate fully. Season with salt and sugar and adjust if necessary. Remove from heat, add thyme, rosemary, orange zest, and black pepper and mix well. Spread mixture into a flat pan and cool. Using the kitchen aid mixer, mix butter until smooth and then incorporate flavor base and mix well. Roll into 1 ½” diameter logs and freeze.

From Chef Craig Koketsu
Quality Meats
57 West 58th Street
New York, NY 10019
212-371-7777
www.qualitymeatsnyc.com