Beefsteak Jerome Leplat

Name: Beefsteak Jerome Leplat
Ingredients: juice of 1 lemon; 2 tablespoons of tomato purée; 1 teaspoon of freshly ground black pepper; a touch of Worcestershire sauce; 1/4 cup of finely chopped parsley

By James Beard

August 20, 2004

In spite of the French name, this dish was originally Italian. The secret is in the sauce.

Ingredients

juice of 1 lemon

2 tablespoons of tomato purée

1 teaspoon of freshly ground black pepper

a touch of Worcestershire sauce

1/4 cup of finely chopped parsley

Preparation

Step 1
Prepare your favorite Sauce Hollandaise , and when it is thickened add the lemon, tomato purée, pepper, and Worcestershire sauce.
Step 2
Just before serving add 1/4 cup of finely chopped parsley. (These amounts are for 1 cup of Hollandaise.)
Step 3
Broil steak in your favorite manner, slice it diagonally and bathe the slices in the sauce.

TagsSauce Beef Meat Steak Nut Free House & Garden

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.