The Rack House Kitchen Wine Whiskey in Cottleville is a place for neighbors to meet after a long day or a weekend retreat for great food, great wine and an extensive whiskey list. They reach out to local farmers and vendors to provide customers with the best Missouri offers. Local produce partners provide the freshest ingredients to give each meal the best flavors.
“We support our farming neighbors, the way our neighbors have supported our business,” says owner John Hamilton.
He says Eat Here St. Louis is committed to sourcing the best local products for our community. They believe that the best products are those that are grown locally, allowing them to ripen in the fields and not on a truck on the drive from Mexico or California. Mushrooms Naturally grows natural, local, gourmet mushrooms in O’Fallon, Missouri.
The Rack House Kitchen Wine Whiskey also has a private event space and a great wisteria-covered patio. Follow them on Facebook to keep up with all of their special events.
Butter-Basted Strip Steak
Ingredients
For the steak:
1 12-ounce strip steak
2 tablespoons butter
1 tablespoon canola oil
For the crispy onions:
1/4 cup red onion, thinly sliced
1/4 cup seasoned flour
For the spinach:
2 cups baby spinach
For the caramelized onion Bordelaise sauce:
1 tablespoon onion, sliced
1 tablespoon butter
1/4 cup veal stock
2 tablespoons red wine
2 tablespoons red wine vinegar
1 tablespoon sugar
1 sprig thyme
Salt and pepper
Directions
Heat the skillet with canola oil until slightly smoking. Salt and pepper steak generously, and place it in the skillet. Brown steak on both sides; add butter and baste steak with a spoon. Continue to baste steak until desired temperature is reached. Chef Philip Day recommends medium-rare.
Remove steak from pan and allow it to rest, about 5 minutes. Drain fat from skillet and wilt spinach, then season with salt and pepper.
Preheat deep fryer to 350 degrees. Dredge onions in seasoned flour. Fry until crispy, then place on a paper towel-lined plate.
In a sauce pot, melt butter and add onions. Slowly caramelize. Dredge pan with red wine and vinegar. Add veal stock, sugar and thyme sprig. Reduce until sauce coats a spoon.
To plate:
Sauce the center of a plate. Slice tips off the steak then slice again into four equal pieces. Place steak temperature side up. Put wilted spinach next to steak. Garnish with fried onions over steak.
