New York Windows Sauce by Ilai

A rich and unique Japanese toffee sauce, perfect for meat

Adapted from an original recipe by Matan Abrahams (Hudson Restaurant)

preptime10 min
cooktime15 min
servings--
Ingredients

Ingredients:

  • ⅓ cup Japanese soy sauce

  • 1 tbsp honey

  • 1 tsp yuzu juice

  • Zest of 1 lemon

  • 6 garlic cloves, peeled

  • 1 star anise

  • 1 tbsp whole black peppercorns

  • 3 shallots, halved

  • 200g cold butter, cut into cubes

serving suggestion

  • 200g sirloin (faux-filet), in one piece

  • Crushed black pepper

  • Salt

Preparation

Preparation:

  1. In a cold pot, add all the ingredients except the butter

  2. Bring to just below boiling point

  3. Transfer to the refrigerator for at least 24 hours, up to a week

  4. After chilling, strain out the solids

  5. Bring the liquid back to just below boiling and turn off the heat

  6. Gradually whisk in the cold butter cubes until the sauce thickens

  7. Taste and adjust for salt as needed

  8. Pour the sauce onto a flat plate and place pre-seared meat on top

serving suggestion

  1. Sear the sirloin in a cast iron skillet on all sides to medium-rare doneness

  2. Season with salt and pepper to taste while searing

  3. Slice the sirloin into thin slices

  4. Place the meat slices on the sauce and serve

Notes

Notes:

  • The sauce can be used after chilling for 24 hours to a week, but it's best after two to three days

Matbucha

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