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Detroit Beer Company

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Brig and Steak
From Chef Reggie at The Detroit Beer Co.
 
 
5oz tenderloin tail cut
1 piece of bacon
1 green bell pepper
1 red bell pepper
 1 small yellow onion
Montreal steak seasoning
 
Procedure: Tuck tail tip into fat end of steak, making a medallion. Wrap tip with bacon. Clean and cut peppers and onions into 1 inch, crudely cut pieces. Skewer vegetables and steak on a saturated bamboo skewer, ensuring the steak is the centerpiece. Season with Montreal steak seasoning and grill to your liking.
 
Demi Glaze
 
 1 quart beef stock
 1 yellow onion julienne
1/2 pound bacon cooked and diced
 1/2 cup sugar
1/2 cup white vinegar
1 cup cold water
3/4 cup corn starch
 
Directions: Mix corn starch and water into a slurry. Keep slurry separate for now. Mix all other ingredients and bring to a boil. Once boiling, reduce heat to a simmer and let simmer for 10 minutes. Strain the mixture and return it to heat, bringing the liquid back to a boil. Thicken the mixture with the corn starch slurry until it sticks to a metal spoon.
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