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Recipe Help Please

post #1 of 19
Thread Starter 
This has been posted in the Catering Forum with no results. Thought someone here might have an idea for me. Thanks in advance!

I picked up a last minute baby shower for this weekend. One of the items I'm serving is steak bites wrapped in bacon. I was thinking of a tarragon flavored sauce to serve with it, but although I love bernaise sauce, I wonder how well it will reheat if I make it ahead of time.

Do any of you have tried and true recipes that would compliment the steak bites?
post #2 of 19
Basically being hollandaise, I would imagine bernaise would break with reheating. You could do a cream based version with tarragon, shallots, black pepper and dijon. Another idea would be a green peppercorn mustard sauce.
Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #3 of 19
Just do a tarragon aioli or chantilly.
post #4 of 19
Thread Starter 
That's what I was worried about cheflayne. I'll consider the cream based sauce. Thanks!

Kuan, aioli sounds good. I never thought of that! What 's a chantilly? I thought that was a dessert. How would it work as a savory sauce?
post #5 of 19
Chantilly is cream whipped to a texture stiffer than whipped cream, but lighter than butter. Stiff peaks. You associate it with desserts because cream whipped to that texture is frequently used as a frosting. But if you mixed it with horseradish and tarragon instead of sugar, it would be better with steak than cake. Just my opinion.

If you're interested in serving a hot saucue -- which seems to be the point of the exercise -- you might consider a veloute enriched with egg yolks and flavored with tarragon and lemon -- in other words an allemande. Or perhaps working off a demi-glace. If you're interested in going in one of these ways, we can talk. I don't want to start spraying random recipes.

There are hollandaise variations made to be held, mostly classed as "mock hollandaise," but they're none of them any good.

With the steak wrapped in bacon, I'd be careful about using anything rich or stiff -- especially at a shower. It's all women frevvinsake. I'd think along the lines of a balsamic reduction or even a Carolina style mustard sauce made with dijon.

post #6 of 19
Chantilly is whipped cream with sugar & vanilla. Its what comes to most of our minds when we think of "whipped cream".

My interpretation of creating this into something to top these steak bites would be to whip the cream, omit the sweets, and fold in some chopped tarragon with S&P.

I guess you could also emulsify the tarragon into the cream with a stick blender and then whip it.
post #7 of 19
If you want to do bearnaise, make it at the last possible minute and store it in a coffee thermos. Seen small restaurants that don't have steam tables or enough eyes to heat sauces a la minute use this for all their sauces. Keeps them warm and no skin on top.
Agreed however that bacon wrapped beef tips with bearnaise seems awful heavy for chicks...however delicious
post #8 of 19
BTW...unless you use lecithin or some other stabilizer chantilly will deflate pretty quickly when trying to keep hot during a party scenario
post #9 of 19

I stand corrected

I stand partly corrected on Chantilly. Sugar is not optional. In fact, with Chanitlly, the proportion of sugar to cream is set in stone. My bad. Vanilla is usual, but not ab definito.

There is a stiff-whipped cream texture that's got a French name, and I can't remember what it is. Not even in Spanish.

post #10 of 19
There's a savory Chantilly folks. Mayo, lemon juice, whipped cream.
post #11 of 19

Chantilly wouldn't hold up at all under heat, it would melt. But I imagine the way to serve it would be nice and fluffy as a textural contrast to the meat, and allow the melting to be a good thing. It's not exactly uncommon to whip horseradish into cream and serve it with prime rib -- why not throw a little tarragon in for good luck?

Me? I'd do a white balsamic, white worcestershire, dijon, honey, extra virgin olive oil, egg yolk blender-emulsion, sieve it for gloss and silkiness, throw in some tarragon, serve it at room temp, and call it Carolina Mustard Sauce.

post #12 of 19
Kuan-boar d laze,

At this day and age I absolutely hate to discuss culinary sematics...but in this case Larousse seems to agree with both of you...chantilly of course generally thought of a essentialy sweet vanilla whipped cream, apparently "the name is also given to cold emulsified sauces (such as mayonnaise) to which whipped cream is added..." I am ashamed to bring such a trite fact to the discussion, but as I had a copy of Larousse at hand...WTF
post #13 of 19
Okay, now I stand partly uncorrected and mostly unrepentant.

post #14 of 19
Boar d laze,

I digress from topic for one second..ahhh mustard...the wife and I have it second only to pizza on our list of things that even when they suck they are still pretty good...I'm with ya the heavy ***** bacon beef needs acidity or heat to contrast, fresh herb helps as well
post #15 of 19
Well, this doesn't fit your 'tried and true' criteria since I haven't done it myself. How about the choice of some good old barbeque sauce or a zesty black pepper, horseradish sour cream?

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #16 of 19

...second only to pizza on our list of things that even when they suck they are still pretty good.. If those are the top two, where does that

Mike :bounce:
travelling gourmand
travelling gourmand
post #17 of 19
Thread Starter 
Well, well, I leave this thread for a couple of days and it goes from chantilly to Carolina mustard,;)

All great ideas, but I"ve been so busy cafe-wise, that the shower (which is 50/50 men/women btw) had to be put on the back burner. I'm back in here early AM to finish it, but have decided on the tarragon aioli for simplicity's sake. I'm out of time and energy today

Would love to talk further about some of these sauces for another function, but today isn't the day. Can I bother you later for the recipes? I would especially like some ratios for ings for the carolina mustard. Sounds very good and if it's better than sex, it's worth a try. Since I'm here at the shop more often than I'm home, it may be the best I can do.:blush:
post #18 of 19
i think there are so many more interesting sauces other than bernaise, even though i do love it..something spicy like a chipotle aioli or you can blacken the beef tidbits and serve with a fruity salsa or,mango-tomatillo, papaya etc...a chutney(curried ginger?) or a mustard sauce(apricot?)..think you should think outside the mens sauce box a bit and have fun..for sure the women will notice and appreciate it!

food is like should be entered into with abandon or not at all        Harriet Van Horne


food is like should be entered into with abandon or not at all        Harriet Van Horne

post #19 of 19
Thread Starter 
The bacon wrapped tenderloin went out on Sunday with a tarragon aioli, but I've taken proper notes from this thread and stashed them in my sauce file! Chipotle aioli? Yum! Thanks for your help.
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