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• Veal stock is available in the freezer section of the market; if you can’t find it, just use beef broth.

• You also can use New York or filet mignon cuts if you prefer.

Grilled rib-eye steaks with chipotle sauce

SAUCE:

2 tablespoons unsalted butter

4 medium shallots, minced

1 cup dry red wine

1 cup veal or beef stock

1 to 1½ teaspoons chipotle chili-garlic puree (see below), to taste

2 to 3 tablespoons creme fraiche, to taste

Salt and freshly ground black pepper

4 1-pound boneless rib-eye steaks, about 1 inch thick

Salt and freshly ground black pepper

Watercress or parsley sprigs for garnish

To make the sauce: In a medium-heavy saucepan, melt the butter over medium heat. Add the shallots and saute for about 3 to 5 minutes, until soft. Add the red wine, increase the heat to high, and boil for about 5 minutes, until reduced by half to a syrupy glaze.

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