1 tablespoon olive oil |
1/4 cup finely chopped shallots |
1 teaspoon finely chopped garlic |
2 stick unsalted butter, at room temperature |
1/4 cup worcestershire sauce |
2 tablespoons dry mustard |
3 tablespoons finely chopped chives |
salt and freshly ground pepper |
2 cups coarsely ground black peppercorns |
3 tablespoons ancho chile powder |
8 t-bone steaks, each 10 to 12 ounces |
olive oil |
salt |
copyright 1999 by bobby flay. all rights reserved. |
1 tablespoon dijon mustard |
1/4 cup white wine vinegar |
1 tablespoon finely chopped shallots |
1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil) |
1/2 cup extra virgin olive oil |
salt and freshly ground pepper |
whisk together the mustard, vinegar, shallots and herbs. slowly whisk in the olive oil until emulsified. season with salt and pepper to taste. |