Brandon Rodgers

James Beard nominated Best Chef of California

Brandt Beef Charred Scallion Demi Sauce

Brandt Beef Recipe Collection

Ingredients – Charred Scallions

  • 55g (1 bunch) Scallion – cut in 2" pieces
  • 3g (1 tsp.) Vegetable oil
  • 1g (1⁄4 tsp.) Kosher salt

Equipment

  • 11" saute pan

Ingredients – Pan Sauce

  • 30g (2 tbsp.) Butte – diced
  • 40g (1⁄4 cup) Shallots – finely chopped
  • 10g (2 tsp.) Garlic – finely chopped
  • 100g (1⁄2 cup) Brandt Beef Demi Glace
  • 10g (2 tsp.) Distilled vinegar
  • 6g (1 tsp.) Tamari (Japanese soy sauce)
  • 6g (1 tsp.) Worcestershire sauce
  • 4g (1 tsp.) Sugar
  • 3g (1⁄2 tsp.) Gochujang (fermented pepper paste)
  • 3g (4 tsp.) Charred scallions – finely chopped
  • 1g (1⁄4 tsp.) Kosher salt
  • 10g (1 tbsp.) Fresh scallion – chopped

Technique

Step 1

  • Mix scallions in oil and salt and place in a saute pan.

Step 2

  • Place in a wood fire oven at 500 ̊F until fully charred and black.

Note: you can also grill your scallions to get the char marks and smoke of the fire and finish cooking them in the oven.

  • Finely chop and reserve.

Step 3

  • Brown your butter in a medium saute pan.

Note: browning your butter is cooking the moisture out of the butter until the milk solids begin to brown.

Step 4

  • Sweat shallots and garlic in brown butter.

Step 5

  • Add demi, vinegar, tamari, gochujang, Worcestershire, sugar, salt and charred scallions.

Step 6

  • Bring to a boil and stir with a whisk. Boil for approximately 1 min.

Step 7

  • Add scallions.

Step 8

  • In a pan glaze your meat in the sauce and serve OR serve the sauce on the side.

Document

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