Chef Kevin Cottle

BUTTER BOMBED CONNECTICUT STRIP STEAK, MADEIRA BRAISED CIPPOLONI ONIONS, JORDANS STEAK SAUCE

BY CHEF KEVIN COTTLE AND CHEF VAN HURD

Chef Kevin Cottle is an executive chef, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.

This is our all time favorite soup, It is so simple, yet so decadent, it is an old classic that is perfect for this cold New England Weather.

INGREDIENTS: STEAK

2ea Strip steaks (6 to 8 oz)
Salt and pepper

INGREDIENTS: RESTING BUTTER

8T Butter
1/4c Flat leaf parsley
1T Fresh squeezed lemon juice
1T Worcestershire sauce
4ea Garlic cloves chopped
1tsp Crushed red pepper

INGREDIENTS: ONION

6ea Cippolini Onions, peeled
1T oil
1c Madeira
1/2c Demi
4sprigs Thyme
2T Butter
to taste Salt and pepper

INGREDIENTS: JORDANS STEAK SAUCE

2c Balsamic vinegar
2T Red win vinegar
1/2c Raisins
1/2c Yellow onion
3ea Garlic cloves
2T Dark brown sugar
1/2tsp Whole cloves
1/2tsp Cumin seeds
1/2tsp Celery salt
1tsp Fresh rosemary
1ea Anchovy fillet

PROCEDURE: STEAK

PROCEDURE: ONION

PROCEDURE: JORDANS STEAK SAUCE

Happy cooking!!!!

Chef Kevin Cottle and Chef Van Hurd


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This recipe was featured on the 10/6/2010 episode of "Fox 61 Midday Chefs".

If you couldn't catch it live, don't worry, we have it right here. Click "Play" on the episode below and watch Kevin and Van whip up another mouth watering dish that you can do at home.


Would you like to see more episodes of "Fox 61 Midday Chefs" with Kevin and Van? Click here to view more episodes.



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