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Steak Inferno
RecipeBeef Cuts
Steak Inferno
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 oil1 Tbsp.
Beef Trimmings, diced3 lb.
Shallots, sliced1-1/2 lb.
Cognac or brandy1-1/2 cups
Chicken stock, roasted12 cups
Green peppercorns, crushed2 Tbsp.
Heavy cream6 cups
Salt and white pepperas 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 mushrooms4-1/2 lb.
Vegetable oilas needed
Assorted small mushrooms (pioppini, oyster, enoki, shimeji, etc.), trimmed3 lb.
Oyster sauce6 Tbsp.
Per order:
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 pepperas needed
Grapeseed oilas needed
Tomatoes, cut in half12 each
Watercressas needed

*  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.
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