The Glade 4.0

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.

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Holy shitsnacks!

I'll be making this.

Can sub out tenderloin for the sirloin if you want to go a bit upscale

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Holy shitsnacks!

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.

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"Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." Jesus of Nazareth

This sounds badass. Book-marked to make when I'm back home next time!

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.

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Ezekiel 23:19-20 

Temper

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Holy shitsnacks!

I've made, literally, hundreds of gallons of Alfredo sauce and never tempered the yolks; Rynar's advice is effective.

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"Dress cops up as soldiers, give them military equipment, train them in military tactics, tell them they’re fighting a ‘war,’ and the consequences are predictable." —Radley Balko

i'm considering making this for a group of 6 on Saturday night. How much did the above recpie make Moose?

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.

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Holy shitsnacks!

Yes. Doubling that should feed six.

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Ezekiel 23:19-20 

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?

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"

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Ezekiel 23:19-20 

Oh. not sure how I missed that post. Thanks Chef Rynar

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

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Holy shitsnacks!

Broiler or cast iron skillet (or both) would be my suggestion. I wouldn't cut the sirloin before cooking if you use those methods.


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.

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"Dress cops up as soldiers, give them military equipment, train them in military tactics, tell them they’re fighting a ‘war,’ and the consequences are predictable." —Radley Balko

Half & Half works for Alfredo ...

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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.

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"Dress cops up as soldiers, give them military equipment, train them in military tactics, tell them they’re fighting a ‘war,’ and the consequences are predictable." —Radley Balko

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.

Tempering is unnecessary and more time consuming. Try my shortcut.

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Ezekiel 23:19-20