A rich, saucy steak you’ll eat with your hands
By J.M. HIRSCH AP Food Editor February 11, 2014 8:18PM
This Jan. 27, 2014 photo shows Beef Mole with a Buttery Baguette in Concord, N.H. (AP Photo/Matthew Mead)
BEEF MOLE WITH
Start to finish: 40 Servings: 3 12-inch baguette, halved lengthwise 4 tablespoons butter, softened 1 tablespoon olive oil
12-inch baguette, halved lengthwise
4 tablespoons butter, softened
1 tablespoon olive oil
1/4 cup almond butter
1/4 cup canned crushed tomatoes 2 cloves garlic 1 teaspoon cocoa powder
2 cloves garlic
1 teaspoon cocoa powder
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes Pinch ground cloves Salt Hot sauce, to taste 1 scallion, chopped
Pinch ground cloves
Hot sauce, to taste
1 scallion, chopped
Heat the oven to 350 F.
Spread the butter over the cut sides of both halves of the baguettes. Warm baguettes, cut side up, in the oven.
Meanwhile, in a medium saucepan over medium-high, heat the oil. Add the beef and sear for 2 to 3 minutes per side. Set aside off the heat.
In a blender combine the almond butter, tomatoes, garlic, shallot, cocoa powder, cinnamon, black pepper, pepper flakes, cloves and water. Puree until smooth, then add to the beef. Bring the beef and sauce to a simmer over medium heat. Cook, uncovered and stirring occasionally, for 10 minutes.
Season the beef with salt and hot sauce, then divide it between serving plates. Top with scallions. Accompany with the warmed baguette.
Updated: February 11, 2014 8:18PM
Like it or not, it’s best to simply embrace that chocolate must play a key role in any Valentine’s Day dinner.
But a chocolate tart or truffles or bonbons or even chocolate-dipped strawberries are so... cliche. Maybe think a little outside the chocolate box this year. Maybe slip the chocolate in as a savory component to a steak dinner so rich and so delicious, you’ll be tempted to abandon silverware as you eat it.
And you can. Though mole dishes such as this beef version often are served over rice, I’ve instead paired it with a warmed, butter-drenched baguette.
Because torn hunks of crusty bread are perfect for sopping up the delicious sauce the beef tips are cooked in.