With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.
A juicy, grilled sirloin topped with hickory-smoked bacon, a sunny side up egg & bordelaise sauce.
What is a bordelaise sauce? It is a classic French wine sauce for beef. Here is the basic recipe to make the sauce to put this dish together.
CLASSIC BORDELAISE SAUCE
2 tablespoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced
2 carrots, shredded
2 cups beef broth
1/2 cup sherry
2 tablespoons lemon juice
1 lb. fresh button mushrooms, sliced
salt and pepper
2 tablespoons cornstarch
Melt the butter in a medium saucepan over medium heat. Add the shallots, garlic, and carrots. Saute for 5 minutes or until limp but not brown. Add the broth, sherry, and lemon juice. Heat until almost boiling. Add the mushrooms and cook over low flame for 5 minutes. Season with salt and pepper to taste. Mix the cornstarch with 1/4 cup water and add to the sauce. Stir until thickened. Serve with roasts and steak.