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Foodday

Lopes  

Chef John Lopes

Chef John Lopes in the Sous Chef at the Logan Airport Hilton, Boston, MA. Lopes received his training from the Humphry Center Apprentice Program in Roxbury, MA.

 

T-bone Steak Compound
of Sundried Tomatoes, Shallots and Basil

Top off America's favorite meal—a T-Bone Steak—with a simple and delicious butter sauce. Create this compound by blending butter with sundried tomatoes, chopped shallots and basil. Slice up the butter compound and serve. This fantastic flavor will enhance the already popular meal and make the dish a guest request.

steak

Ingredients

  • Butter—1/4 lb.
  • Sundried Tomatoes—4
  • Shallots—1 Tbsp.
  • Basil—1 Tbsp.
  • T-Bone Steak—12 oz.
Preparations Steps

Soften butter in mixing bowl at low speed: chop shallots, basil and tomatoes, and add to butter; remove butter and wrap in parchment and freeze; grill T-Bone and serve sliced compound on top, along with new bliss potatoes and medley of carrots and zucchini.

* Alternative: Place butter compound on top of steak in broiler, when stack is just about done

 

Provided by Real Butter

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified January 2007


 


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