INGREDIENTS

INSTRUCTIONS

1. Peel and finely slice shallots. Peel garlic.
2. Saute shallots and garlic in a little hot oil over medium heat for 2 to
3. Deglaze pan with balsamic vinegar and reduce until vinegar almost
disappears. Add wine and thyme. Bring to boil then simmer slowly until
shallots have absorbed all the wine.
4. Add veal stock, bring to boil and simmer slowly until reduced to a third
of its original volume. With a small ladle skim off any scum that rises to
the top. Remove from heat, discard garlic and thyme.
5. Season to taste with salt and pepper. Serve with grilled beef or veal.
Sauce can be enriched by whisking in 1 or 2 teaspoons ( to taste ) of
unsalted butter. Makes 2 cups sauce or 4 to 6 servings.
This dish was published by Toronto Star Starweek, Mary McGrath's Chef's
Showcase in the issue of March 12-19, 1994
The recipe was requested by Al Malinauskas of Thornhill, Ontario who
writes:
"My wife and I celebrated our 25th wedding anniversary last summer at the
Pine Apple Inn & Bakehouse. (149 Main St., Unionville, Ontario (416)
940-6639) "The grilled Alberta steak was done to perfection and the
Burgundy Shallot Sauce with it was simply the best that I have ever
enjoyed"
Credit for the cooking goes to chef David Watt who apprenticed at The Ritz
Hotel in London, England, and then came home to work at Sansoucci in the
Sutton Place Hotel before opening The Pine Apple Inn in Unionville in 1991
with James Horner and Allan Bell. They describe the style of cooking here
as "a mixture of old and new".
Typed into Meal Master format by Eric Decker March 19, 1994.
Editor's note: For those of you who wonder what an Aberta steak is, I
encourage you to substutite a Texas steak if you can't get the Alberta
version [ real thing
:-) ]. Both are mighty good snackin'
ps. Happy 25th Anniversary Al, I hope you and your sweetheart have another
25 or 50 together.
Posted by Eric to Fido Cooking Echo March 19, 1994 Internet Email:
eric.decker@canrem.com or Fido NetMail 1:229/15

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