LudoBites by Ludovic Lefebvre

Author:Ludovic Lefebvre
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2011-01-09T16:00:00+00:00

TO FINISH THE BUTTER AND SERVE

Heat the 2 teaspoons olive oil in a heavy large sauté pan over medium-high heat. Add the escargots and sauté until crisp, about 2 minutes. Reduce the heat to medium, add the red wine butter, and swirl the pan until the butter is incorporated and the sauce is emulsified. Remove from the heat.

Meanwhile, reheat the eggplant puree.

Spoon the eggplant puree down the centers of six plates. Slice the steaks across the grain, then shingle them over the eggplant puree. Mound the carrot slaw alongside, and spoon some shallot jam on one edge of each plate. Spoon the butter sauce over the steaks and serve.

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