The Glade 4.0 :: View topic - Three Cheese Alfredo with Sirloin Medallions

One thing I will add, is when adding the egg yolks have them pre-separated and sitting in a bowl.

When you add them, stir them in quickly and thoroughly. If you do it any other way, you'll wind up with scrambled eggs in your alfredo.

Cool thanks.

Couple things. What does "temper in egg yolks mean"? Like cool down the sauce when you pour in the egg yolks? Also, I just realized we don't have a BBQ here at the house yet, any suggestions on how to cook the sirloin medallions?

Like cool down the sauce when you pour in the egg yolks? Also, I just realized we don't have a BBQ here at the house yet, any suggestions on how to cook the sirloin medallions?

Oh also, any substitutes for heavy cream?

Elessar wrote:

Tempering is adding small amounts of the hot sauce mixture to the eggs to bring the eggs to the temp of the sauce without turning them into scrambled eggs.

http://www.ehow.com/how_4731920_temper-an-egg.html

Author:	Müs [ Tue Feb 08, 2011 9:28 pm ]
Post subject:	Three Cheese Alfredo with Sirloin Medallions
Sauce: 1 stick butter 2 cups heavy cream 1/3c each Parmesan, romano and asiago pinch nutmeg salt and white pepper to taste 1/2 tsp garlic 3 egg yolks Melt butter in saucepan over med heat. Add heavy cream, stirring constantly. Add spices and cheeses and continue stirring till melted. Temper in egg yolks and then simmer until thickened appropriately. Sirloin Medallions: Cut sirloin steak into 2" pieces Place cut steak into a ziploc bag with a few tbsp of EV Olive Oil. Add italian seasoning, salt, pepper, and garlic to bag. Shake the hell out of it so pieces are evenly coated and seasoned Let sit for ~10 mins or so Cook until desired doneness Serve over desired pasta. Garnish with 3 cheese mixture and some parsley flakes.

Author:	Lenas [ Tue Feb 08, 2011 9:30 pm ]
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I'll be making this.

Author:	Müs [ Tue Feb 08, 2011 9:40 pm ]
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Can sub out tenderloin for the sirloin if you want to go a bit upscale

Author:	LadyKate [ Fri Mar 25, 2011 7:15 pm ]
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I'm trying to take NF into letting me take in a second husband. You're at the top of the list now...that looks freaking tasty.

Author:	Elessar [ Fri Mar 25, 2011 7:32 pm ]
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This sounds badass. Book-marked to make when I'm back home next time!

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Three Cheese Alfredo with Sirloin Medallions https://gladerebooted.net/viewtopic.php?f=26&t=5446	Page 1 of 1

Author:	Rynar [ Wed Apr 06, 2011 6:52 pm ]
Post subject:
One thing I will add, is when adding the egg yolks have them pre-separated and sitting in a bowl. When you add them, stir them in quickly and thoroughly. If you do it any other way, you'll wind up with scrambled eggs in your alfredo.

Author:	Müs [ Wed Apr 06, 2011 11:05 pm ]
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Temper

Author:	Vindicarre [ Thu Apr 07, 2011 4:28 pm ]
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I've made, literally, hundreds of gallons of Alfredo sauce and never tempered the yolks; Rynar's advice is effective.

Author:	Elessar [ Thu Apr 07, 2011 7:58 pm ]
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i'm considering making this for a group of 6 on Saturday night. How much did the above recpie make Moose?

Author:	Müs [ Thu Apr 07, 2011 8:06 pm ]
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Might need to double it for 6. It made ~2 cups of sauce if I recall correctly. Hard to judge off my portions though. I tend to eat a lot Especially when its yummy.

Author:	Rynar [ Thu Apr 07, 2011 11:03 pm ]
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Yes. Doubling that should feed six.

Author:	Elessar [ Sat Apr 09, 2011 8:24 am ]
Post subject:
Cool thanks. Couple things. What does "temper in egg yolks mean"? Like cool down the sauce when you pour in the egg yolks? Also, I just realized we don't have a BBQ here at the house yet, any suggestions on how to cook the sirloin medallions?

Author:	Elessar [ Sat Apr 09, 2011 9:48 am ]
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Oh also, any substitutes for heavy cream? I'm not exactly sure if it will be available at the grocery store here. I've never bought it before, and sometimes we're missing lesser wanted items like that. some reading online says you need cream with a fat content of 40% for it be considered "heavy"

Author:	Rynar [ Sat Apr 09, 2011 10:42 am ]
Post subject:	Re:
Rynar wrote: One thing I will add, is when adding the egg yolks have them pre-separated and sitting in a bowl. When you add them, stir them in quickly and thoroughly. If you do it any other way, you'll wind up with scrambled eggs in your alfredo.

Author:	Elessar [ Sun Apr 10, 2011 12:44 pm ]
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So, everyone really liked it. It was a lot of work to make though! hehe, but I did enjoy it too. I think I used to little cream when I first thickened it. It was simmering nicely when all of a sudden it seemed to start seperating. I had some cream leftover so I just added some a couple minutes before serving and thickened it up again. I made the sauce first which I would change next time I make it again. I ended up frying the sirloin in a skillet based on my Dad's (and Vind's) suggestion. I'm never a fan of cooking beef that way though, I always feel like I'm under cooking it. It also smoked the hell out of the kitchen haha. All in all, fun recipe to make, thanks for it Moose. I look forward to making it again and perfecting it.

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Author:	Elessar [ Sat Apr 09, 2011 11:38 am ]
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Oh. not sure how I missed that post. Thanks Chef Rynar

Author:	Müs [ Sat Apr 09, 2011 8:17 pm ]
Post subject:	Re:
Elessar wrote: Cool thanks. Couple things. What does "temper in egg yolks mean"? Like cool down the sauce when you pour in the egg yolks? Also, I just realized we don't have a BBQ here at the house yet, any suggestions on how to cook the sirloin medallions? Tempering is adding small amounts of the hot sauce mixture to the eggs to bring the eggs to the temp of the sauce without turning them into scrambled eggs. http://www.ehow.com/how_4731920_temper-an-egg.html

Author:	Vindicarre [ Sat Apr 09, 2011 9:39 pm ]
Post subject:	Re:
Elessar wrote: Like cool down the sauce when you pour in the egg yolks? Also, I just realized we don't have a BBQ here at the house yet, any suggestions on how to cook the sirloin medallions? Broiler or cast iron skillet (or both) would be my suggestion. I wouldn't cut the sirloin before cooking if you use those methods. Elessar wrote: Oh also, any substitutes for heavy cream? In my experience there's really no substitute for heavy cream in Alfredo. In something like curry, you could use condensed milk, but the flavor/texture wouldn't work in Alfredo sauce.

Author:	Khross [ Sat Apr 09, 2011 10:15 pm ]
Post subject:	Re: Three Cheese Alfredo with Sirloin Medallions
Half & Half works for Alfredo ...

Author:	Vindicarre [ Sat Apr 09, 2011 10:31 pm ]
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I disagree, with less than half the fat content (sometimes less than a third), it just doesn't do it for me.

Author:	Rynar [ Mon Apr 11, 2011 12:41 am ]
Post subject:	Re: Re:
Müs wrote: Elessar wrote: Cool thanks. Couple things. What does "temper in egg yolks mean"? Like cool down the sauce when you pour in the egg yolks? Also, I just realized we don't have a BBQ here at the house yet, any suggestions on how to cook the sirloin medallions? Tempering is adding small amounts of the hot sauce mixture to the eggs to bring the eggs to the temp of the sauce without turning them into scrambled eggs. http://www.ehow.com/how_4731920_temper-an-egg.html Tempering is unnecessary and more time consuming. Try my shortcut.