This is the final result of cooking a marbled ribeye steak with a Tequila, mushroom, anchovy, garlic, lime juice and butter sauce. Have a look at the dish- start to finish!
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It started like this. Garlic upper left, Kaffir limes and leaves, 'shrooms and anchovies.
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I combined anchovy, garlic and butter to be a topping, crushing all in a mortar and pestle.
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The garlic was too strong, so I tamed it by gentle heat.
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| Voila! Steak topped with shrooms, and Tequila, anchovy garlic butter sauce |
The sauce was decent, but the lime juice (from my Kaffir Lime tree) just didn't complement the
steak as well as lemon juice would have.
Next time, I'll make a lemon, butter, anchovy and Tequila sauce, and add some cream to make a nice thick sauce! I name this Steak Jeanmarie (Hendry Friend), in honor of a dear 10th generation Florida Cracker Hendry, who passed away 2 years ago. She could hunt, clean, and cook anything from fish, wild boar to deer. She would have enjoyed the concoction!
Next time, I'll make a lemon, butter, anchovy and Tequila sauce, and add some cream to make a nice thick sauce! I name this Steak Jeanmarie (Hendry Friend), in honor of a dear 10th generation Florida Cracker Hendry, who passed away 2 years ago. She could hunt, clean, and cook anything from fish, wild boar to deer. She would have enjoyed the concoction!
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