Prep 10 mins
Cook 1 hr
The Apple Tree Shanty graced the east Denver city limits on Colfax Avenue from 1949 until the late 1990s. Their specialty dish was beef tenderloin tips seared in a unique cast aluminum apple mold with a removable lid. The mold and lid were heated to a high 400 degree temperature on the apple wood grill, then the seasoned tips were stuffed in the mold and topped with the hot lid. The dish was served in the mold on a white plate. The beef came out perfectly seasoned and seared to medium rare. This dish was accompanied by a giant baked potato loaded with "everything" and this delectable sauce. Sadly, the restaurant is now closed, but the sauce lives on. From the Rocky Mountain News recipes.
- 1 small onion
- 1 garlic clove
- 1⁄2 cup raisins
- 1 cup ketchup
- 2 tablespoons vinegar
- 1 teaspoon dry mustard
- 2⁄3 cup butter, at room temperature
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon tarragon
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon thyme
- 2⁄3 teaspoon marjoram
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup lemon juice
- 1⁄2 cup red wine (optional)
- In a food processor, grind onion, garlic and raisins very fine.
- In a saucepan, combine ground ingredients with ketchup, vinegar, mustard, butter, basil, tarragon, rosemary, thyme, marjoram, monosodium glutamate, brown sugar, salt, pepper and lemon juice.
- Bring contents to a boil, stirring often.
- Simmer for 45 minutes, stirring frequently. Add wine, if using, and simmer for 15-20 minutes more.
Thank you so much for posting this! I remember going to the Apple Tree Shanty when I was a kid. I loved the waitresses dressed in their Dutch costumes. Back then, they actually had cards on the tables with the recipe for their bbq sauce, and that made it's way to my mothers recipe file. Unfortunately, my recipe file was lost during a move many years back, along with this wonderful sauce. So happy to have found it again!
I have had great meals at the Apple Tree Shanty many years ago. The sauce was what made the meal. I was disapointed when the restaurant closed. but thanks to you the sauce lives on! Brings back great memories! Thanks for posting.