John Stocker’s Marinated Sirloin circa 1968

Classic for the Bar-B-Que. Seriously, we never had a better steak than this!

John Stocker’s Marinated Sirloin
Ingredients
Lg. Sirloin steaks
1 bottle Teriyaki marinade
1 lb. salted butter
1 bottle Sauce Diable’ (no longer sold, see recipe below)
Lemon-pepper

Remove the acid from the sirloin with a paper towel. Pierce the meat with a fork and apply the lemon-pepper. Melt the butter and stir in the remaining ingredients and pour over the meat. Marinate in the refrigerator for 4-5 hours, turning every hour.

Grill to rare, medium-rare.

Sauce Diable’

Thanks to Uncle Phaedrus, Finder of Lost Recipes at http://www.hungrybrowser.com/phaedrus/mostpopular.htm  for the recipe that very closely replicates the bottled Escoffier Sauce Diable’ that is no longer available.

“The real Sauce Diable’ is associated with Auguste Escoffier, a famous French chef. … Making sauce Diable’ is a two-step process. First make a brown sauce, then use the brown sauce to make Sauce Diable’.”

Step 1: Brown Sauce

Ingredients
2 tbsp. butter
2 tbsp. all-Purpose flour
12 fluid oz. beef flavored bouillon, or beef stock

In a saucepan melt the butter or margarine. Stir in the flour. Cook and stir over medium-low heat for 15 to 20 min. or until browned. Add stock and stir. Bring to boil stirring constantly. Boil 3 to 5 min. Reduce heat and simmer about 30 min. or until reduced to about 1 cup. Stir frequently. Sauce should be slightly thinner than gravy.
—–
Step 2: Sauce Diable’ (Similar to the bottled version from Escoffier)

1 c. brown sauce
1 onion, finely chopped
4 tbsp. butter
1 tsp. salt
2 tsp. fresh ground black pepper
1½ tsp. dry mustard
½ c. red wine
1 tbsp. Worcestershire sauce
1½ tbsp. lemon juice

Saute onions and garlic in butter, add wine, simmer for 4 min.
Add remaining ingredients, simmer over low heat for 5 min.

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