Beef with Piquant Sauce

Typically Piquant sauce is a spicy, tomato base that is found in Cajun cookin, here Joni used chicken stock instead. The word Piquant comes from the French for "to prick or sting" and this zesty sauce just does that.

• Difficulty: Easy
• Category: Supper
• Cuisine: American
• Cooking Method: Boil, Broil

Ingredients

• 2 lb beef (ribeye, sirloin, tenderloin, london broil -- sliced thin)
• 2 tbsp olive oil
• 2 shallots
• anchovy paste (to taste, I usually give the tube 2 good squeezes)
• 1/2 cup red wine vinegar
• 4 garlic cloves (pressed)
• 1 bay leaf
• 1/2 tsp thyme
• 1 whole clove
• 2 red chili peppers (you can deseed these for less heat, I don't)
• salt and pepper (to taste)
• 1 tbsp flour
• 2 cup chicken stock
• 2 tbsp capers

Instructions

1. Broil the meat until the desired doneness
2. Add olive oil to pan and lightly brown the shallots
3. Add anchovy paste to the pan and let it soften and become moveable. Then add the red wine vinegar, garlic, bay leaf, thyme, clove, chili pepper(s), salt, and pepper.
4. Once the vinegar has evaporated and the flour and let it brown a little
5. Slowly add the chicken broth a little at a time and stir to make a smooth sauce. Add the meat to the pan and let this simmer for 30 minutes
6. 10 minutes before the 30 is up, add the capers