Piancone Epicureo® Veal Strip Steaks with Stout Glaze
Piancone Epicureo® Veal Strip Steaks with Stout Glaze
Directions
- Brush steaks with half the olive oil. Combine chile, cocoa, espresso, brown sugar, salt, and garlic; distribute evenly over steaks.
- For sauce: warm 1 tbsp olive oil; add shallot and garlic, sauté until shallot is tender not browned. Add mustard, broth, stout, mustard, and molasses. Bring to boil, reduce by half; stir in whole butter.
- Grill veal steaks to desired doneness, turning once or twice.
- Remove and rest half the time of cooking.
- Heat sweet potatoes in 350-degree oven until hot throughout.
- Blanch broccolini until just tender; sauté in remaining olive oil. Season to taste.
- Serve warm with glaze, roasted sweet potatoes, and broccolini.
Ingredients
- 4 ea 12 oz Piancone Epicureo® KC style Veal Strip Steaks
- 1/3 cup Roma® Oil, Olive, divided
- 1 tbsp McCormick Culinary® Ancho Chile Pepper, Ground
- 1 tbsp Roland® Cocoa Powder
- 1 tbsp espresso, instant
- 1 tbsp C&H® Brown Sugar
- 1 tsp Diamond Crystal Kosher Salt
- 1/2 tsp Magellan® Granulated Garlic
- 2 tbsp shallot(s), minced
- 1 ea Peak Fresh Produce® Garlic, Clove(s), minced
- 1 cup West Creek beef broth
- 1/2 cup stout
- 1 tbsp Grey Poupon® Dijon Mustard
- 1 tbsp West Creek® Molasses
- 1 tbsp Nature's Best Dairy® Butter
- 12 oz Roastworks® Flame Roasted Sweet Potatoes
- 12 oz Mann’s® Broccolini
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
