Steak Inferno
Steak Inferno
Directions
- Cognac Cream Sauce: In large nonreactive saucepan, heat vegetable oil. Add diced beef trimmings and sliced shallots; sauté until well browned. Flambé with cognac. Add chicken stock and crushed green peppercorns; simmer until reduced by two-thirds. Add heavy cream; simmer until sauce coats a spoon. Strain; season with salt and white pepper. (Yield: 6 cups)
- Mushroom Ragout: Cut king oyster mushrooms lengthwise into halves or quarters. Grill until marked on cut surfaces. In large sauté pan, heat a small amount of vegetable oil. Add trimmed small mushrooms (pioppini, oyster, enoki, shimeji, etc.); sauté until lightly browned. Lower heat, add king oyster mushrooms and sauté until mushrooms are soft. Add oyster sauce; toss to coat mushrooms. (Yield: 24 cups)
- Season 1 (8-oz.) boneless Strip Steak with salt and pepper. Heat 1 tsp. grapeseed oil in sauté pan until hot. Add steak; sear on both sides and cook to desired doneness.
- Arrange steak on plate with 1 cup Mushroom Ragout. Spoon 1/4 cup Cognac Cream Sauce over steak; garnish with grilled tomato and watercress.
Ingredients
- 3 Lbs. beef, diced trimmings
- 24 8 oz. Braveheart® Black Angus Beef Steak(s), NY Strip
- 12 cups chicken stock
- 1 1/2 cups cognac
- 6 cups cream, heavy
- 3 Lbs. mushroom(s), small (pioppini, enoki, oyster)
- 4 1/2 Lbs. mushroom(s), king oyster
- 1 tsp. oil, grapeseed
- 1 Tbsp. oil, vegetable
- 2 Tbsp. oil, vegetable
- 6 Tbsp. oyster sauce
- 1 1/2 Lbs. Peak Fresh Produce® Shallot(s), sliced
- 2 Tbsp. peppercorns, green, crushed
- - salt and white pepper, to taste