C&RB CLUB RECIPE
Creekstone Farms New York Strip Steak (with our version of steakhouse sides: creamed spinach, broiled tomato, onion rings, béarnaise, buttered asparagus, loaded potato)
Serves Four
Amt Ingredient
4 ea. 10-oz. Creekstone Farms New York strip steak
to taste salt/pepper
4 spears asparagus
½ oz. butter
1 ea. small yellow onion, sliced thin
1 cup flour
1 tbsp. garlic powder
½ tbsp. onion powder
½ tsp. paprika
1 tsp. ground thyme
1 tsp. ground oregano
1 oz. cornstarch
1 cup buttermilk
frying oil
1 ea. roma tomato
8 ea. cherry tomatoes
1 shallot
1 tbsp. sugar
1 tbsp. chopped thyme
2 ozs. basil-infused simple syrup
1 cup béchamel
½ oz. pernod
2 cups spinach
3 eggs
8 ozs. butter
lemon, tobacco, Worcestershire sauce
1 potato
½ cup flour
2 eggs
½ oz. oil
1 oz. sharp cheddar cheese
1 piece cooked bacon
½ oz. sour cream
chopped chives
Procedures:
For the Steak:
- Clean bone and wrap in foil. Season meat liberally with salt and pepper.
- Grill meat on grill for five minutes, each side. Place meat into a 400º F. oven until it reaches an internal temperature of 128º F.
- Let steak rest for 10 minutes, then remove bone and slice.
For the Asparagus Tips:
- Using a paring knife, whittle the tips of the asparagus away from the stem. Save the stems for a later use.
- Place tips into liberally salted, boiling water. Once the tips turn a bright green and are tender, place them in ice water until cool.
- To reheat, melt one tbsp. butter and one tsp. water in a sautee pan, creating an emulsion. Put asparagus tips into pan and toss until hot.
For the Veal Demi-Glace:
- In a stock pot, sweat onions, carrots and celery in clarified butter until lightly caramelized.
- Add tomato paste and cook until all is nicely caramelized. Deglaze with red wine and reduce the wine au sec.
- Add veal stock, peppercorns and herbs. Put any roasted beef scrap and/or bones into pot that you have around. Simmer for four hours, skimming the sauce frequently. Be sure not to boil sauce.
- Strain the sauce through a china cap and put in a medium saucepan. Reduce sauce by one-third. Consistency should be nape; if not, thicken sauce with a slurry.
- Season to taste with salt. Strain sauce through a fine mesh chinois several times until the sauce is free of all particles.
For the Tobacco Onion:
- Slice one white onion very thinly.
- In a bowl mix flour, garlic powder, onion powder, paprika, thyme, oregano, salt, pepper and cornstarch.
- Mix with a whisk. Soak onion rings in buttermilk, then dredge in flour mix. Fry at 285º F. until golden.
For the Tomatoes:
- Peel the cherry tomatoes. Toss the peeled tomatoes with olive oil, salt, pepper, sugar, thyme, shallot and garlic. Allow to sit in marinade for at least two hours.
- Thinly slice one roma tomato and dip each slice into simple syrup infused with basil. Place each slice on a sill pat and put in an oven at 200º F. until crisp.
For the Creamed Spinach:
- Blanch two packed cups of spinach. Squeeze out any moisture and puree with a little ice water until smooth, not slushy. Strain puree through a chinois and save liquid.
- Make a sauce béchamel (1 qt. cream, ½ white onion, two bay leaves, peppercorns and one clove). Bring to a simmer. Thicken with a light roux.
- Strain through a chinois and season with salt, nutmeg and Pernod. Mix enough of the cold spinach puree into the hot béchamel to make it a vibrant light green color.
For the Béarnaise sauce:
- Separate three eggs. In a double boiler whisk egg yolks and a little water until they turn dull in color and thicken.
- Slowly add clarified butter to the egg mixture. Add a little water to periodically thin the sauce.
- Once you have added eight ozs. of butter to sauce, season with lemon juice, Worcestershire sauce, tobacco and a tarragon vinegar reduction. Strain sauce and garnish with chopped tarragon.
For the Potato Dumpling:
- Roast a potato in jacket and rice.
- Mix potato, flour, egg and oil until dough forms. Flatten out dough and cut rounds. Fill each round with a little whipped potato, cheddar, sour cream, and chopped bacon.
- Boil dumplings in salted water until they float. Transfer to a hot sauté pan with butter and chives. Toss in butter until full coated.
Submitted by Robert Fasce, Jr., CEC, Executive Chef, Genesee Valley Club, Rochester, N.Y.
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