Recipe: Spicy Hot Talbuk
Spicy Hot Talbuk
Recipe by: Gritty of Dark Iron
Beef – Chateaubriand. I used grass fed beef, which is less sweet than corn fed, and helps bring out the spicy flavour of the sauce. Cooking Chateaubriand generally calls for broiling (25-30 min) and turning frequently (about every 3-4 minutes.) You can substitute a sirloin.
2 Serrano Peppers
4 tablespoons olive oil
3 garlic cloves, chopped
1 cup chicken stock (broth works)
1 cup beef stock (broth works)
2 cups dry red wine (use the good stuff, and round up.)
2 tablespoons of butter
1/2 teaspoon minced rosemary (fresh)
Place both peppers and the tomato in medium sized pan. Toast over medium-high heat until the peppers are fragrant and deepen in color and tomato blisters in spots, turning occasionally, about 5 minutes.
Remove from heat. Dice up the tomato and the Peppers. Place the peppers, tomato, and a cup of water into a small saucepan. Bring it all to boil. Reduce the heat and simmer for a while (10-15 mins.) After that, strain the sucker out and throw it in a food processor until it’s looking pretty smooth like.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add some garlic and sauté for about 1 minute. Add a cup of chicken stock and one of beef stock, then add your wine (I used a 2003 cabernet from the Raymond Reserve in Napa valley); boil until it’s reduced to about a third of what it was, about 20-25 minutes. Stir in chili puree, butter and rosemary; simmer it again for only about a minute or two. Taste it and add pepper and salt as appropriate.
The sauce may require thickening, in which case you should use about a tablespoon of butter mixed with some flour and simmer it in until the sauce is about gravy consistency. it can be brushed on before slicing, and When the Chateaubriand is sliced, it should be poured over.
This isn’t a particularly spicy sauce, surprisingly enough. If you want it to be spicier you should probably add another Serrano.