Restaurant: Fleming’s Steakhouse
Chef: Mark Ogren
Description: Sauce for Steak
Produce: minced garlic
Dairy: butter
Seasonings: black pepper, red chili flakes, brown sugar
Sauces: soy sauce
Other: orange juice, beef demi-glace*, sherry
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Shoyu Sauce:
1/2 cup orange juice4 oz. beef demi-glace*
1½ tbsp. soy sauce
3/4 tbsp. dry sherry
1 tsp. fresh cracked black pepper
1 tsp. brown sugar
1/4 tsp. minced garlic
1/4 tsp. red chili flakes
3 oz. butter, lightly salted
Procedure:
Place orange juice in a small sauce pot and reduce over high heat for about 2 minutes or until liquid measurement is 1 oz. Add to the orange reduction, the remaining ingredients except the butter and bring to a boil, simmer on low about 3-4 minutes while stirring all ingredients well. Slowly add in the butter over a very low flame until it is all incorporated.*beef demi-glace is sold at specialty markets such as Bristol Farms and Gelson’s.
Place orange juice in a small sauce pot and reduce over high heat for about 2 minutes or until liquid measurement is 1 oz. Add to the orange reduction, the remaining ingredients except the butter and bring to a boil, simmer on low about 3-4 minutes while stirring all ingredients well. Slowly add in the butter over a very low flame until it is all incorporated.*beef demi-glace is sold at specialty markets such as Bristol Farms and Gelson’s.
Restaurant: Fleming’s Steakhouse
Recipe Type: Authentic
Recipe Author: Chef Partner Mark Ogren
Original Photograph By: unknown
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.visitnewportbeach.com/wp-content/uploads/2015/05/Fleming%E2%80%99s-Shrimp-Diablo.pdf
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