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Recipe from Chef Michael Solin of Springfield, Mass.
Prep Time: 20 Min
Total Time: 40 Min
4-Beef Shoulder (Teres Major)
2T-EVOO
2-Garlic Cloves
Salt to taste
Pepper to taste
2-oz Burbon
1T Butter
12-OZ. Baby carrots
1-oz beef stock or Demi Glaze
1T Garlic Crushed(fresh)
Chives for garnish
1. In a saute pan heat the EVOO then add the Beef Shoulder, salt and pepper then sear beef(Teres Major) untill carmalized on all sides.
2. Add crushed garlic put in a 500 degree oven until desired doneness.
3. Steam carrots until fork tender. Then add to another pan along with the butter, pinch of salt and pinch of pepper. When butter is melted pull away from heat and add the bourbon and ignite*, Add stock or Demi Glaze and reduce by 50%.
4. After the beef has been cooked to desired doneness and has rested for 15 minutes set on center of dish and pour carrots with bourbon mixture over top and garnish with chives.
This dish is simple but elagent. ENJOY!! For more recipe's FREE e-mail me Chef Michael Solin - [email protected]
Servings: 4
Comments: There is no alcohol left after it has been ignited
*Always be careful when using an open flame and be sure to have a fire extinguisher handy
