| INGREDIENTS |
WEIGHTS |
MEASURES |
DIRECTIONS |
| Rub: |
|
|
Combine rub ingredients; press evenly onto beef steaks. Cover and refrigerate until ready to use. |
| Olive oil |
|
1/2 cup |
| Minced garlic |
2 oz |
1/4 cup |
| Cracked black pepper |
1 oz |
1/4 cup |
| Kosher salt |
1 oz |
1/4 cup |
| |
|
|
| Beef shoulder center (ranch cut) steaks (IMPS/NAMP 1114E), cut 1 inch thick |
12 lb |
24 each |
| Port Wine Sauce: |
|
|
Sauté shallots, carrots and celery in butter in large saucepan 5 minutes or until tender. Add port, garlic, parsley stems, rosemary, peppercorns, thyme and bay leaves; bring to a boil. Cook until syrupy and reduced by 3/4 (about 1 cup). Add demi-glace; bring to a boil. Cook until reduced by 1/2 (about 1 qt). Strain sauce,
season with salt and black pepper; keep warm. |
| Sliced shallots |
12 oz |
3 cups |
| Coarsely chopped carrots |
4 oz |
3/4 cup |
| Coarsely chopped celery |
4 oz |
3/4 cup |
| Butter |
|
2 Tbsp |
| Port |
|
3 cups |
| Minced garlic |
2 oz |
1/4 cup |
| Fresh parsley sprigs |
1 oz |
6 each |
| Whole black peppercorns |
|
1 Tbsp |
| Fresh thyme sprigs |
1/2 oz |
15 each |
| Bay leaves |
|
3 each |
| Veal Demi-glace |
|
2 qt |
| Salt |
|
As needed |
| Ground black pepper |
|
As needed |
| Goat Cheese Mashed Potatoes: |
|
|
Boil potatoes until tender; drain well. Combine cream and garlic in saucepan; heat until scalded. Mash potatoes with cream mixture and oil until well blended. Mix in cheese; season with salt and white pepper. Reserve; keep warm.
Per order:
Grill 1 steak to medium rare to medium doneness. Carve into 6 thin slices. Place 3/4 cup potatoes on plate; arrange steak slices over potatoes. Top with 1-1/2 ounce Port Wine Sauce. |
| Russet potatoes, peeled, cut into quarters |
12 lb |
|
| Heavy cream |
|
3 cups |
| Minced garlic |
4 oz |
1/2 cup |
| Olive oil |
|
2/3 cup |
| Goat cheese |
1 lb 2 oz |
2 cups |
| Salt |
|
As needed |
| Ground white pepper |
|
As needed |