Seared Beef Tournedos With Herb Roasted Potatoes And Sauce Au Poivre Delmonico Steakhouse Food

PAN ROASTED BEEF DELMONICO WITH SWEET GREEN PEPPERCORN SAUCE AND BROWNED VEGETABLES

Steps:

• For the vinaigrette, drain and roughly chop the green peppercorns. Place them in a steel mixing bowl with the vinegar. Whisk in the olive oil, and then the honey. Place the mixture in a small sauce pot with the tarragon and warm over medium heat. Do not boil. Cook for about 5 minutes. Remove from heat and cool.
• For the steaks, season heavily with salt and fresh cracked pepper. Warm 1 tablespoon of vegetable oil in a heavy bottom pan. Pan sear the steak on each side for about 4 minutes. Add 3 tablespoons whole butter, 1 bay leaf and chopped shallots to the pan and baste the steaks with the browning butter. Remove the pan once the steaks are at the desired temperature.
• For the vegetables, peel and then cut (if necessary) the vegetables to similar sizes. In a heavy bottomed skillet gently brown the vegetables until golden brown and tender. Season with salt and pepper.
• To serve place the steak on a large dinner plate. Add some of the vegetables, and finally, spoon some of the vinaigrette over the beef and vegetables. Serve immediately.

TOURNEDOS ROSSINI-STYLE WITH GLAZED VEGETABLE BOUQUETIERE, SAUCE PERIGUEUX-STYLE

Steps:

• In a medium saute pan, heat the sunflower oil over medium-high heat. Season the fillets with salt and pepper. Sear the fillets until golden brown on each side to the desired degree of doneness. Drain on a paper towel-lined plate.
• Over high heat, heat a small non-stick pan or skillet. Season the slices of duck foie gras with salt and pepper. When the pan is very hot, put the slices of duck foie gras in it, and quickly sear for about 1 minute on each side. Drain on a paper towel-lined plate.
• To serve, in the middle of each plate, arrange the bouquetiere of vegetables. On top of the vegetables, place a fillet. On the top of the fillets, put a slice of foie gras. On the top of the foie gras, add the slices of black truffle. Pour the sauce delicately around the vegetables.
• Vegetable Bouquetiere:
• Put the carrots in 1 saute pan and the turnips in another. Add water up to the top of the carrots, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. To the other pan, add water up to the top of the turnips, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. Remove vegetables, and then continue to cook until the remaining sugar and butter become a light caramel. When the caramel is at the right color (light brown), return the carrots and turnips to the respective pans until each vegetable gets the brightness and light brown color. Season the carrots and turnips individually. Divide 2 tablespoons of chopped parsley among the saute pans. Remove from heat and set aside.
• To cook the string beans, bring a small pan full of water to boil. Add a large handful of sea salt. When the water is boiling, add the string beans and let them cook for about 10 to 15 minutes, until the string beans are soft and not 'crispy'. Refresh the string beans in cold water with the ice cubes. To reheat the string beans, melt some butter in a skillet or saute pan, add the string beans, and saute for 3 to 4 minutes. Add the chopped shallots and the remaining chopped parsley and saute for about 1 to 2 more minutes. Season, to taste.
• Put the potatoes in a small pan. Add water up to the top of the potatoes. Add the sunflower oil and boil the potatoes and oil for about 2 to 3 minutes. Drain the potatoes.
• In a skillet or a saute pan, heat the clarified butter over high heat until very hot. Carefully add potatoes and cook until golden brown. Season with salt, to taste. Drain the clarified butter from the pan. Add 2 tablespoons raw butter and cook again for 3 to 4 more minutes. Set aside and keep warm.
• In small pan, put the shallots, garlic, bouquet garni, cracked black pepper, Madeira, and cognac. Bring to a boil and then simmer until the Madeira is completely evaporated. Add the brown stock and let it reduce by half. Strain the sauce through a fine-mesh strainer. Pour the sauce into a sauté pan. Add the foie gras and the finely chopped black truffle. Mount the sauce with butter, without a whisk, by moving the pan slowly over medium heat. Season, to taste. Set aside and keep warm in a bain marie.

FILET MIGNON AU POIVRE WITH SUN-DRIED TOMATO DEMI-GLACE AND SAUTEED BRUSSELS SPROUTS

Steps:

• To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat. Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes, vinegar, beef base and liquid. Let reduce by half.
• Blanch Brussels sprouts until just tender and drain well. Fry bacon until crisp in a large skillet with oven safe handles and drain on paper towels. Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan. Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin. Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak.
• Strain tomato demi-glace through a chinois into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water
• Preheat oven to 425 degrees F.
• Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly. Season filet mignon with salt and pepper. Heat grapeseed oil over medium-high heat in the same oven-safe saute pan. Sear steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin. Flip steaks and cook the other side in the same way. Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking. Remove from heat and press garlic/pepper paste onto surface of steaks. Finish in oven until the crust becomes golden brown, about 2 to 5 minutes. (Remember to use an oven mitt to remove pan from oven.)
• Reheat demi-glace over low heat, remove from burner and whisk in cubed butter to make sauce silky.
• Arrange Brussels sprouts and filet mignon on plate. Spoon tomato demi-glace over steak and serve.

STEAK AU POIVRE

Steps:

• For the brown sauce:
• Make a roux: add the flour and butter to a small bowl and whisk until combined. Put beef stock in saucepan, over low heat, and bring to a simmer. Whisk in the roux and combine until smooth. No lumps!
• For the Steak au Poivre:
• With a meat mallet gently pound the peppercorns onto both sides of steak. Place a saucepan on medium heat, add olive oil and heat until smoking. Add the steak, turning once or twice until cooked to desired doneness. Add shallots and garlic and stir. Do not allow to burn. Remove pan from heat and deglaze with brandy. Light brandy with a long kitchen match and when the flames subside, place the pan back on the stove. Add brown sauce and whisk in the heavy cream. Season with salt and pepper, to taste. If desired, you may remove steak before final mixing. Place steak on a serving platter and pour the au poivre mixture on top. Garnish with chopped parsley and serve.

PAN-SEARED RIB-EYE STEAK WITH BéARNAISE (ENTRECôTE BéARNAISE)

Steps:

• Cook steaks:
• Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
• Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
• Make béarnaise while steaks stand:
• Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
• Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
• Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.