New
York Strip Au Poivre
By Executive Chef Jen Koide,
Cinq Restaurant, Corte Madera. CA
Made
with:
Dakota 100% Organic Beef
Note:
have your butcher cut two extra- thick
16 oz steaks and then cut each steak half to yield four
block-like portions
Ingredients:
4 - (8oz.) NY Strip Steaks
_ cup Black Peppercorns (coarsely cracked)
Salt
3 tbls. Canola Oil
_ pint Heavy Cream
1 cup Demi Glace de Veau
_ cup Cognac
2 bunches of Watercress
White
Root Vegetable Puree (recipe follows)
Procedure:
1. Preheat
oven to 450 degrees.
2.
Spread cracked pepper on plate or baking sheet.
3.
Press cracked pepper into all sides of
steaks – should form a loose, somewhat uneven crust.
Season with salt after applying crust – (if you
season before hand, crust will not stick well enough).
4.
Heat a heavy sauté pan (NOT non
stick) over very high heat. Add oil. When oil starts smoking,
sear steaks on all sides.
5.
Transfer steaks to baking sheet, roast
in oven about 15 minutes for medium rare. Turn once during
roasting. Rest steaks about 5 minutes on wire rack before
serving to allow juices to settle.
6.
Wash and pick leaves from watercress.
Dry thoroughly.
7.
To Serve, place two large spoonfuls of
root vegetable puree in the center of the plate. Surround
vegetable puree with sauce. Place steaks in center of
sauce, top with watercress
For
Sauce:
1. Remove
excess oil from searing pan, be careful to retain sediment/pepper
left on bottom of pan.
2.
Add cognac to pan, then turn on high heat.
Deglaze pan and reduce to syrup. NOTE – there may
be flames in pan as alcohol burns off. Do not panic, this
will stop.
3.
Add demi glace to cognac reduction. Reduce
slightly.
4.
Add cream. Reduce slightly
5.
Season to taste. Cover until ready to serve
White
Root Vegetable Puree Ingredients:
1 medium Celery Root
4 Parsnips
1 qt. Heavy Cream
TT Salt and Pepper
Procedure:
1. Peel
and cut celery root into 1 inch cubes.
2.
Peel and cut parsnips into _ inch rounds.
3.
In a medium sauce pan, bring cream and vegetables to boil.
Reduce to simmer. Cook until very tender.
4.
Using a slotted spoon, remove vegetables
from cream (reserve cream). Puree in a food mill or potato
ricer – fitted with fine plate.
5.
If puree is too stiff, add a bit of reserved
cream from cooking. Consistency should be softer than
mashed potatoes.
6.
Season to taste.
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