Tomato ale mustard recipe Ingredients
Tomato & Ale Sirloin with Mustard, Bleu Cheese & Sun Dried
Tomato Butter
TV 7 Summer Grilling Special-July 8, 2005
6-10 oz. New York strip steaks
1-12oz. Saranac Pale Ale
1 cup tomato juice
½ lb. butter-room temperature
3 tblsp. Dijon mustard
1 cup crumbled bleu cheese
2/3 cup minced re-hydrated sun dried tomatoes
Combine the first three ingredients in a large roasting pan and marinate
overnight, turning steaks every few hours. Combine butter, mustard,
bleu cheese and tomatoes. Mix well and refrigerate over night. Pull
butter out two hours before grilling steaks and let soften. Remove
steaks from marinade and grill to desired temperature. Place generous
portion of butter on center of plated steak and serve with foil grilled
potatoes, onions and mushrooms.
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