Steak and Potatoes

Sous vide strip steak and American fries.  I’ve fallen in love with Better Than Bouillon”s roasted garlic base..  I used it to make pan sauce for the steak.  Mix it with a little water (or wine), a dash of worcestershire, some Kitchen Bouquet, a splash of light soy sauce, and add it to the olive oil and butter that you use to sear the steaks.  If desired, a little cornstarch in a slurry will thicken the sauce.

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