It's a treat that never goes out of style. In fact, 69% of patrons say a steak is the best reward after a long week.* When you start with that kind of love, a little added sizzle goes a long way. Want to fire up your steak sales? Take a classic combo like strip steak with a mushroom-cognac sauce, and flambe it tableside. You'll turn heads - and turn an old favorite into a surefire menu magnet.
*Source: Ipsos Public Affairs.
Yield: 24 Portions
|Cognac Cream Sauce|| |
In large nonreactive saucepan, heat oil. Add beef and shallots; sauté until well browned. Flambé with cognac. Add stock and peppercorns; simmer until stock is reduced by two-thirds. Add cream; simmer until sauce coats a spoon. Strain; season with salt and pepper.
Yield: 6 cups
|Vegetable oil||1 Tbsp.|
|Beef Trimmings, diced||3 lb.|
|Shallots, sliced||1-1/2 lb.|
|Cognac or brandy||1-1/2 cups|
|Chicken stock, roasted||12 cups|
|Green peppercorns, crushed||2 Tbsp.|
|Heavy cream||6 cups|
|Salt and white pepper||as needed|
|Mushroom Ragoût:|| |
Cut king oyster mushrooms lengthwise into halves or quarters. Grill until marked on cut surfaces. In large sauté pan, heat a small amount of oil to just below smoking. Add small mushrooms; sauté over high heat until lightly browned. Lower heat to medium. Add king oyster mushrooms; sauté until mushrooms are soft. Add oyster sauce; toss to coat mushrooms.
Yield: 24 cups
|King oyster or porcini mushrooms||4-1/2 lb.|
|Vegetable oil||as needed|
|Assorted small mushrooms (pioppini, oyster, enoki, shimeji, etc.), trimmed||3 lb.|
|Oyster sauce||6 Tbsp.|
Season 1 steak with salt and pepper. Heat 1 tsp. oil in sauté pan until hot. Add steak; sear on both sides and cook to medium rare or desired doneness. Brush 1 tomato half with oil; season with salt and pepper. Grill until marked on cut surface. Arrange steak on plate with 1 cup Mushroom Ragout. Spoon 1/4 cup Cognac Cream Sauce over steak; garnish with grilled tomato and watercress.
|Beef Loin, Strip Loin Steak, Boneless*||24 each|
|Salt and pepper||as needed|
|Grapeseed oil||as needed|
|Tomatoes, cut in half||12 each|
* Approx. 12 lbs.
Nutrition information per serving: 680 calories; 42 g fat (20 g saturated fat; 13 g monounsaturated fat); 193 mg cholesterol; 447 mg sodium; 21 g carbohydrate; 4.0 g fiber; 48 g protein; 22.8 mg niacin; 1.0 mg vitamin B6; 2.7 mcg vitamin B12; 5.2 mg iron; 50.2 mcg selenium; 8.8 mg zinc; 218.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.