I am a garlic fanatic.....and an executive chef. So I get all the garlic I can handle.
My favorite thing to do with garlic is to make Steak Deburgo. It is a recipe that originated in my local area and most "good" restaurants serve their
version of it. But I will share mine. I usually use this concoction on a filet mignon, but you can use it on any cut, plus chicken or pork. Hell, pour
it on your cereal if you want.
You will need:
an ungodly amount of fresh garlic
optional: heavy whipping cream
Melt the butter in a saute pan and toss in the garlic. Cook it until the garlic begins to brown. That is important because the darkness of the garlic
adds so much flavor.
Throw in the fresh chopped herbs, but don't let it cook too long. Season with salt and pepper at this point.
Now, add your brandy and marsala. You have to play with the amounts to get it to the taste you like, but I tend to use about twice as much brandy as
I do marsala.
Bring it to a boil to cook out the alcohol. I'm sure all of you have see the cooking shows where they will cause the pan to ignite with cool flames
when cooking with alcohol......DONT DO THAT! It can burn the herbs and kill the sauce!
Once the mixture has reduced and the booze is cooked-out. You have a choice. You can either pull it off the stove, wait a minute or so and add a
little sweet cream butter to make a killer butter sauce, or you can instantly add some heavy whipping cream for a creamy sauce.
I prefer the butter only version on steaks, but the creamy version on chicken.
Pour that crap all over a good piece of meat and enjoy. If your eyes do not water from the abundance of garlic, you have failed.
edit on 10/9/2014 by sheepslayer247 because: (no reason given)