Steaks with Garlic-Wasabi Sauce
2 cups canned low-salt chicken broth
1/4 cup chopped celery
1 tablespoon soy sauce
1 cup canned beef broth
3 garlic cloves – chopped
1/2 cup chopped onion
1 teaspoon tomato paste
1/2 cup chopped seeded tomato
5 teaspoons NAMIDA Hot Wasabi paste
1/4 cup chopped peeled apple
1/4 cup chopped carrots
1/2 cup fresh white breadcrumbs
2 medium onions – thinly sliced
2 tablespoons chopped fresh parsley
4 8 ounce beef sirloin (tenderloin steaks) -about 1 1/2-inches thick
2 garlic cloves – minced
7 tablespoons butter – chilled
Combine all ingredients except wasabi paste in large saucepan.
Bring to boil.
Reduce heat, cover and simmer 1 hour.
Strain into medium saucepan.
Boil until reduced to 1/2 cup, about 15 minutes.
Stir in wasabi paste. Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.)
Method for steaks:
Combine breadcrumbs, parsley and garlic in small bowl.
Melt 2 tablespoons butter in heavy large skillet over medium-low heat.
Add onions and sautÃ© until tender and golden brown, about 15 minutes.
Meanwhile, season steaks with salt and pepper.
Broil until cooked to requirements, about 4 minutes per side for medium rare.
Sprinkle breadcrumbs over steaks.
Broil until breadcrumbs are golden brown, about 2 minutes.
Bring sauce to simmer.
Remove from heat.
Gradually add remaining 5 tablespoons butter, whisking just until melted.
Arrange onions in center of 4 plates.
Top with steaks.
Spoon sauce around steaks and serve.