06/12/13

Father’s Day: Grilled NY Strip with Horseradish Crema

New York Strip

Father’s day is coming up and, let’s face it…you know what Dad wants…we know what Dad wants…

Dad want’s steak.

NY Strip Steak with Horseradish Crema on Baguette Toast Points

Oak Grilled NY Strip Steak

1 8oz. New York Strip Steak, 2 inch thick
Salt
Pepper

Heat oak coals to approximately 450 degrees grill temp, For tips on high-heat searing, see this post.

Rub steak (both sides) with salt and pepper and allow to rest at room temp for 1 hour. When coals are ready, place the steak directly over heat for 5 minutes.

Flip the steak over for another 5 minutes of direct heat.

Remove the steak from direct heat and place it in indirect heat for 4 minutes.

Flip the steak over for another 4 minutes of indirect heat.

IMPORTANT: Allow steaks to rest off heat, covered loosely in foil for at least 5 minutes before serving or slicing.

ny strip

Once rested, slice 1/4 inch thick on a bias, against the grain. Place 1-2 slices on toast points, top with a dollop of Horseradish Crema, and serve immediately.

Serves 4

Horseradish Crema

1/2 C Crema (Mexican sour cream)
2 Tbs prepared horseradish (Beaver brand)
1/2 t black pepper

Combine all ingredients and chill.

Baguette Toast Points

These toast points are a versatile base for all kinds of hors d’oeuvres. You can make the toast points in advance (see make-ahead tip, below) but don’t assemble the hors d’oeuvres until about 30 minutes before serving, or else the bread will get soggy. Yields 16 toast points.

8 slices French baguette, cut on bias (1/2 inch thick)
1 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper

Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high.

Set the bread on a baking sheet, brush one side with the melted butter, and season with salt and pepper. Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes.

Flip and cook the other side until golden, about 1 minute. While the bread is still hot, slice diagonally. Let cool slightly.

Serves 4 as an appetizer or tapas, serves 2 as an entree.



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04/16/13

Chef Chris’s Mushroom Pan Sauce

SC2 Chris2

If you joined us for last weekend’s Hautemealz Supper Club party, you know that, for our demonstration of the making of classic sauces, Chef Chris’s Mushroom Pan Sauce totally stole the show!

Giving credit where credit is due, we’re posting that recipe first, and will follow up this week with:

Chef Terry’s Cheese Béchamel (Mornay) Sauce
Chef Perry’s Classis Pomodoro Sauce
Chef Terry’s Lemon Mousse

(These will be live links, as the recipes are posted.)

Thank you everyone for joining us for another fantastic evening, and we look forward to doing it again soon!

-Chef Perry

Chef Chris’s Mushroom Pan Sauce

A lot people, when they sear a nice steak or chop, they take that pan and toss it in the sink to wash. In doing so, they are throwing out some of the best flavor of the meal.

Those nice, crispy bits left in the bottom of the pan…are called the fond. Fond is the residue of the natural sugars that have been cooked out of the meat and caramelized to the bottom of the pan. This fond is the foundation of most of those wonderful sauces that you get at your favorite high-end restaurant, and one the the foundations of fine cooking in almost every cuisine.

Active Time: 5 min.                                                       Total Time: 15 min.


  • ¼ cup red wine
  • 1 cup low sodium beef broth
  • 1 ½ tsp. olive oil or butter
  • ½ lb. mushrooms
  • 1 shallot
  • 2 tbsp. Italian parsley
  • 1 Tbsp. butter
  •  Salt & pepper to taste

Pan Sauce Mise

For this demonstration, Chef Chris used 8oz of beef short ribs (pictured, but not served) to create his fond.

Mise en Place

Thinly slice the shallot and the mushrooms. Measure out the wine and the broth.

Preparation

After frying your steak or chop, in a pan over high heat, reduce the heat to medium, and add the olive oil or butter to pan. Sauté the mushrooms for about five minutes. Add the shallots and sauté for another two minutes.

Turn heat back up to high, and deglaze* the pan with the red wine and cook until reduced by half. Add the beef broth bring to a boil and cook until reduced by half, again. At the end add the butter and allow to thicken slightly.

SC2 Mushroom Pan Sauce1

Slice the rested meat, across the grain, drizzle with pan sauce, and serve.

Chef Chris served this sauce over a simple zucchini, pan seared briefly in butter, with a dash of salt and pepper.

*Deglaze: loosening the browned bits or “fond” from the bottom of the pan by heating the pan (after removing the meat) and adding water, broth, or wine. Deglazing works best in a cast-iron, or stainless steel pan. “Non-stick” pans do not produce adequate fond to deglaze, or create a pan sauce.

01/3/13

Best Surf & Turf, Ever!

Surf & Turf Filet Mignon Chilean Sea Bass

I just prepared the best “surf & turf” of my life. Filet Mignon and Chilean Sea Bass compliments of Certified Steak & Seafood.

Filet Mignon with Umami Merlot Sauce
Sake Poached Chilean Sea Bass

I’ll post the step-by-step recipes, with photos, in the next couple of days here on our website, but right now I’m going to lay on the couch and bask in the afterglow…

– Chef Perry

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)