I'm thinking of making a poor man's steak au poivre pierogi/springroll/wonton as a finger food, for events like super bowl parties. I realize this is like putting lipstick on a pig, but in reverse.
If you think I'm an idiot, stop reading
If you think I'm on to something, I'm all ears.
Issues that I can see now:
1) The sauce, how to make it so that it isn't running out and making a mess for those eating it. Obviously I can make it quite thick, either by reduction or roux, but it seems like a third element/flavor might be good.
My first thought was shredded lettuce that can sort of hold it together a little bit, but I don't want to use lettuce. 2nd thought was shredded, blanched brussel sprouts.
I don't know, I'm just thinking of side dishes and salads at this point
Potato might work, then it's a pierogi...between the starches and sauce it might be way too heavy. Any ideas?
2) What cut of steak to use. Not using filet mignon, so my first thought is manager special sirloin. Hell, even steakums could work after all the grease is removed. Any thoughts?
Steak will be cooked well done because of serial complainers and I want everything to be on the dry side except for the sauce. I don't want the wrapper disintegrating into a mess when it hits the pan.