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 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. | | Steak | |
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 pepper | as needed | | Grapeseed oil | as needed | | Tomatoes, cut in half | 12 each | | Watercress | as 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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