Red Chili Glaze
· ½ Cup champagne vinegar
· 1 to 2 TBL red chili flakes
· 1 TBL minced garlic
· 2 TBL minced red onion
· 2 C packed light brown sugar
· ½ C soy sauce
· 1 tsp salt
· 2 TBL tomato paste
· 1 stick sweet butter, cut into chunks
· In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%.
· Add brown sugar, soy sauce, salt and tomato paste and bring back to simmer for 3 minutes.
· Remove from heat and whisk in butter chunks, one at a time.
This sauce goes well with pork, lamb, and game birds, as well as venison. It will hold for two weeks in the refrigerator.
NOTE: For best results, use filet mignon. Trim filet of all fat, BBQ to medium rare, refrigerate overnight, cut next day (will be easier to work with firm) in 3/8” x 1 ½” strips. Serve hot or cold.
From whence it came: This super sensational recipe came from Bob Wallace, the dad of my good friend DeAnna Andrews. Bob is a true gourmet cook. I'm just a cook, Bob is gourmet. In a very fancy schmancy way. He invited our family over for dinner a few weeks ago and served filet mignon with this sauce. (It's really called Red Chili Glaze, but that name doesn't do it justice, so I'm renaming it Super Sensational Red Chili Sauce...because it is!) Bob and his wonderful wife, Lucy, are so generous. Bob cooked a masterful dinner for us and Lucy did all the dishes. Every single dish. She wouldn't let me help even though I begged and pleaded. She said doing dishes is her therapy. A twisted idea, but hey, if it works for her, who am I to interfere with her psyche. Bob and Lucy, a million thank yous for such a fabulous dinner. And a million more for sharing this wonderful recipe!
Why it's blogable: I told you already. It's super sensational! The Spy Who Loves Me has not stopped talking about this sauce since that night. He has begged me to make it. I'm holding out because I am going to work this to my favor. I'll think of something I want and in return I'll make the sauce. Genius, I know!
Bob made the sauce with just one tablespoon of red chili flakes and we all thought it was just right. Not too spicy, just a little kick. If you're into a big kick, use two tablespoons. Bob and Lucy sent us home with a doggie bag that was to die for. Lots of left over filet mignon and lots of sauce. I sliced up the meat and made a stir fry with lots of vegies and the sauce. Believe me when I tell you The Spy's eyes rolled back into his head. He and the rest of the family went crazy for this stir fry! Super sensational crazy!
This sauce would be great with steak, chicken, pork, or whatever you want to put it on. It's a real winner. You've got to try it folks. You've just got to!
Click here to get the printable:
Hope you enjoy stirring it up!