Chef

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2 cups canned low-salt chicken broth
1/4 cup chopped celery
1 tablespoon soy sauce
1 cup canned beef broth
3 garlic cloves, chopped
1/2 cup chopped onion
1 teaspoon tomato paste
1/2 cup chopped seeded tomato
5 teaspoons NAMIDA Hot Wasabi paste
1/4 cup chopped peeled apple
1/4 cup chopped carrots
Steaks
1/2 cup fresh white breadcrumbs
2 medium onions, thinly sliced
2 tablespoons chopped fresh parsley
4 8 ounce beef sirloin (tenderloin steaks) -about 1 1/2-inches thick
2 garlic cloves, minced
7 tablespoons butter, chilled
Servings: 4
1. Combine all ingredients except wasabi paste in large saucepan.

2. Bring to boil.

3. Reduce heat, cover and simmer 1 hour.

4. Strain into medium saucepan.

5. Boil until reduced to 1/2 cup, about 15 minutes.

6. Stir in wasabi paste. Season with salt and pepper.

(Can be made 1 day ahead. Cover and chill.)

7. Method for steaks:

Preheat broiler.

8. Combine breadcrumbs, parsley and garlic in small bowl.

9. Melt 2 tablespoons butter in heavy large skillet over medium-low heat.

10. Add onions and sauté until tender and golden brown, about 15 minutes.

11. Meanwhile, season steaks with salt and pepper.

12. Broil until cooked to requirements, about 4 minutes per side for medium rare.

13. Sprinkle breadcrumbs over steaks.

14. Broil until breadcrumbs are golden brown, about 2 minutes.

15. Bring sauce to simmer.

16. Remove from heat.

17. Gradually add remaining 5 tablespoons butter, whisking just until melted.

18. Arrange onions in center of 4 plates.

19. Top with steaks.

20. Spoon sauce around steaks and serve.
 
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