tablespoon chopped fresh rosemary
teaspoon freshly ground black pepper
teaspoon kosher salt
teaspoon olive oil
tablespoons finely chopped shallots
tablespoons tomato paste
cup beef broth
teaspoons brown sugar
tablespoon bourbon
teaspoons balsamic vinegar
teaspoon salt
cooking spray
ounces semisweet chocolate chips
tablespoons sugar
large egg yolks
large egg whites
cups heavy cream
teaspoon vanilla extract
ounces angel food cake
tablespoons butter
1
½
¼
1
2
2
¼
2
1
2
12
3
3
3
2
1
8
2
heat. add the shallots and sauté 1 minute. add the tomato
paste and cook 1 minute. stir in broth and sugar. Bring to a
boil and cook 3 minutes or until thickened. cool completely
and place in a container.
On Board: coat the grill rack with cooking spray. Prepare
grill. sprinkle the steak with rosemary, pepper, and kosher
salt. Grill 7 minutes over medium-high heat on each side
or until desired degree of doneness. remove from grill and
let stand for 10 minutes, covered to keep warm. Place the
pre-prepared sauce mixture in a pan and heat to just below
boiling. remove from heat; stir in bourbon, vinegar, and 1/8
teaspoon salt. cut the steak diagonally across the grain into
thin slices. serve with the sauce.
tainer. separate the eggs and place the yolks and whites in
separate containers. tear up the angel food cake into 1/2-inch
pieces and place in a container. in a double boiler, melt the
chocolate and sugar. cool. Beat the egg yolks and mix into
the chocolate. Place in a container.
On Board: Bring the chocolate mixture to room temperature.
stiffly beat the egg whites and gently fold into the chocolate
mixture. Beat the cream to stiff peaks, add vanilla and gen-
tly fold in. Butter a 10-inch spring form pan and place half
the cake pieces in the bottom. cover with half the chocolate
mixture. layer remaining cake pieces and chocolate. refriger-
ate at least 24 hours. remove the spring form rim. top with
toasted almonds.