Thursday, January 1, 2015

Grass Fed Organic Beef NY Strip Steak with Chanterelles and Green Onion en Beurre Glacé Viande









     A Tasty 100% Organic Gourmet Entrée!
     First of all, petite tiny portion entrees that are way overpriced are not classic entrees.  Classic entree portion sizes are 6 to 8 ounces.  The minimum weight for a NY Strip Steak always was 14 ounces.  Nonfunctional garnishes were never part of a classic presentation.  Chemical fertilizers and GMO agricultural products were not part of the old days of fine dining.  For classic "good old days" recipes, only what is natural is acceptable.
     Today's recipe is old school, it is an honest portion size and the ingredients are natural.  This is what fine dining customers expected many years ago.  This style of honest modest cuisine is in demand, even though many modern chefs scoff at the notion.  
     
     Grass fed organic beef is not fatted up with starchy grains or complex feed mixtures.  Since grass fed organic beef is not force fattened, there tends to be less fat marbling, so the marbling percentage standard for USDA Prime Grade Beef is rarely met.  Because the meat is leaner, organic grass fed beef usually qualifies as USDA Choice Grade Beef.  The even with less fat marbling, there are nice benefits.  Organic Grass Fed Beef is natural and the meat has a slightly stronger flavor that many beef steak fans prefer.   

     Heirloom tomatoes are natural native tomatoes or they are hybrid varieties of those tomatoes.  Heirloom tomatoes come in all shapes, textures, colors and flavors.  There are specific names for many heirloom tomatoes, but an heirloom tomato breed can have several alternative names.  The better names seem to be ones that describe the heirloom tomato characteristics.  
     Grocery stores and produce stands rarely place name tags on specific heirloom tomato breeds.  The grocers usually place several different heirloom varieties in one common bin that is labeled as "Heirloom Tomatoes" and sell them all for one set price. 
     Instead of focusing on specific tomato identification, it may be better to just focus on the characteristics of an heirloom tomato varietal and remember what that breed looks like.  Remembering what the heirloom tomato looks like and identifying the tomato by your own description may be best.  In other words, just give these odd looking tomatoes your own descriptive name!  This will help to avoid the headache of specific heirloom tomato identification.  
     Taking a picture of a favorite heirloom tomato breed is a good memory tool.  A good way to get tomato identification feedback is to post a picture of the heirloom tomato on the internet with a caption that says "What kind of tomato is this?"  This method of identification can produce results, just like a criminal suspect line up in a police station.  "Can you identify the killer heirloom tomato?!!" 

     Glacé Viande:
     Follow this link to the Glacé Viande recipe.  
     • Glacé Viande 

     "Scalloped Olivette"Buttered Potatoes:
     There are many melon ball scoops and parisian scoops to choose from.  There are melon scoops that have fancy shapes, like the scalloped scoop in the pictures above.  The scoop in the pictures above produces a "gnocchi" or scalloped olivette shape that looks nice on a plate. 
     Scoop a 3 to 4 ounce portion of fancy olive size potato shapes with a scalloped melon scoop.   
     Gently sauté the scooped fancy potato shapes with unsalted butter over medium low heat, till the potatoes become fully cooked and tender.  Try not to brown the potatoes.  
     Season with sea salt and white pepper.
     Keep the potatoes warm on a stove top. 

     Roasted Heirloom Tomato Crown: 
     The pointed crown tooth knife cut is called Dent de Loup.  Dent de Loup translates to wolf's tooth. 
     A red and orange bicolor striped organic heirloom tomato can be difficult to identify, especially since there may be several names for the same heirloom tomato varietal.  The heirloom tomato in the photos had a very nice flavor! 
     Step 1:  Trim the core, where the tomato was attached to the stem.
     Place the tomato on a cutting board with the core side facing down.  If necessary, trim the tomato so it sits evenly.  Some irregular shaped heirloom tomatoes will sit stable on their own.
     Use a pairing knife to crown cut the tomato.  (Save the tomato top for another recipe or munch on it as a snack!)
     Place the tomato on a roasting pan. 
     Step 2:  Brush the entire tomato with melted unsalted butter.
     Season lightly with sea salt and white pepper.  
     Sprinkle 1 small pinch of marjoram on the crown.  
     Sprinkle 1 or 2 pinches of finely grated parmesan cheese on the crown.
     Roast in a 325º oven, till the tomato becomes hot and the cheese melts.  
     *Organic heirloom tomatoes do not usually do not require much roasting time.  These tomatoes are naturally tender.  Try not to overcook or brown the tomato.
     Step 3:  Remove the tomato from the oven.
     Sprinkle 1 pinch of minced Italian parsley on the tomato.
     Drizzle a few drops of melted unsalted butter over the parsley.
     Keep the roasted tomato warm on a stove top.

     Chanterelle Oignon Vert en Boef Jus a Beurre: 
     This recipe yields 1 or 2 servings, depending on the size of the steak!
     This sauce is made like a beurre blanc, but a thin meat glaze takes the place of white wine.  Beef stock, beef jus or a thin glace viande can be used to make this sauce.
     Because this is a butter emulsion sauce, this sauce must be started shortly before the steak is cooked.  The sauce must be kept warm on a stove top at a temperature that does not exceed 130º, or the butter emulsion will separate.  This sauce cannot be made ahead of time and chilled, or the emulsion will break when it is reheated. 
     Since fresh chanterelle mushrooms are featured in this recipe, it is best to cut them into rustic large shapes, so the eye appeal is increased.  As can be seen in the photo, chanterelles do dry up and split in the arid climate that I live in!  
     Care must be taken to add the green onions late in the recipe, so they retain their bright color.  
     Step 1:  Cut 2 ounces of unsalted butter into teaspoon size pieces.  Keep the butter pieces chilled till later in the recipe.
     Step 2:  Heat a sauté pan over medium/medium low heat.  
     Add 1 tablespoon of unsalted butter. 
     Add about 1/2 cup of large bite size cut chanterelle pieces. 
     Sauté the chanterelles, till they become tender.
     Step 3:  Add 2 green onions that are cut into about 1 1/4" lengths.
     Briefly sauté, till the green onions just start to become tender.
     Step 4:  Add 2 tablespoons of thin glacé viande or rich beef stock.  
     Add sea salt and white pepper. 
     Add 1 small pinch of marjoram.
     Add 1 small pinch of oregano.
     Rapidly simmer and reduce, till only about 1 1/2 tablespoon of liquid remains.
     Step 5:  Remove the pan from the heat and wait till the sauce reaches a temperature of about 170ºF to 180ºF   
     Immediately start adding a few pieces of the reserved chilled butter at a time, while constantly stirring and moving the pan in a circular motion.  Keep on adding the butter pieces, till a butter emulsion sauce is created.  
     Add 2 pinches of minced Italian parsley while stirring.
     Step 6:  Transfer the sauce to a ceramic cup.  
     Keep the cup warm on a stove top or in a 120º to 125º bain marie.  Stir occasionally.    
     
     Grass Fed Organic Beef NY Strip Steak:
     Select a 14 ounce Grass Fed Organic Beef NY Strip Steak.
     Season the steak with crushed black peppercorns and sea salt.
     Heat a char grill to a medium/medium hot temperature.  (A cast iron ribbed griddle over medium/medium high heat or a broiler set to a medium high flame is best for indoor cooking if no char grill is available.)  
     Grill the steak and try to flip the steak only 3 times, so a crosscheck grill mark pattern appears.        
     Cook the steak to the preferred finish temperature. 
     Place the steak on a wire screen roasting rack on a drip pan and let the steak rest for 1 to 2 minutes. 

     Grass Fed Organic Beef NY Strip Steak with Chanterelles and Green Onion en Beurre Glacé Viande ~ Scalloped Olivette Potatoes & Roasted Heirloom Tomato:
     Place the grilled Grass Fed Organic NY Strip Steak on a plate, so the fat cap edge is pointed away from the guest's view.
     Place the Roasted Parmesan Heirloom Tomato Crown on the plate.
     Place the buttered potatoes on the plate.
     Use a spoon to cascade the chanterelle and green onion pieces over the tail of the steak and onto the plate.
     Spoon the Beurre Glacé Viande Sauce over the chanterelles and the plate.
     No garnish is necessary!

     Viola!  A nice organic beef steak entree with a complimentary butter sauce flavor.  Fresh chanterelles taste really nice with a good old fashioned steak! 

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