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Cloven Sonoma Rose
RecipeBeef Cuts
Cloven Sonoma Rose
2009 National Beef Cook-Off, First Place Award Winner. Chef Korina McAlister, Handler/Culinary Director GuyFieri.com
Yield: 24 portions

In large sauté pan brown the pancetta until crispy. Drain and set aside.

Pancetta, diced1/2 lb.

In large sauté pan heat olive oil and butter. Add mushrooms and shallots; cook until mushrooms are softened and shallots are golden brown. Deglaze pan with wine; reduce by half. Add stock; reduce slightly. Add reserved pancetta, thyme and mustard; stir to combine. Whisk in butter; season with salt and pepper.


Set aside; keep warm.
Olive oil3 Tbsp.
Unsalted butter3 Tbsp.
Mixed wild mushrooms3 quarts
Shallots3/4 cup
Red wine2 quarts
Beef stock4 cups
Fresh thyme1/4 cup
Dijon-style mustard6 Tbsp.
Unsalted butter3/4 cup
Kosher saltas needed
Fresh cracked black pepperas needed
Wild Rice: 

In large sauce pan heat butter. Add carrot, celery, onion and mushrooms; sauté until vegetables are tender and onion is translucent. Add cayenne pepper, cream and milk; bring to a simmer. Add wild rice, mustard and stock; simmer until slightly thickened. Season with salt and pepper. Set aside and keep warm.





***Sauce will continue to thicken upon standing; thin with additional stock if necessary.
Unsalted butter3/4 cup
Carrot, finely diced3/4 cup
Celery, finely diced3/4 cup
Onion, finely diced3/4 cup
Crimini mushrooms, finely diced1 cup
Cayenne pepper1 tsp.
Heavy cream3-1/2 cups
2% milk1 cup
Wild rice, cooked6 cups
Dijon-style mustard1/4 cup
Vegetable stock2 cups
Kosher saltas needed
Fresh cracked black pepperas needed

Per Order:

Rub one steak with a crushed garlic clove; discard garlic. Season steak with salt and pepper; cook steak until medium rare doneness (145°F internal temperature). Slice steak into thin strips.


Place one acorn squash ring in center of plate. Place one onion half in center of squash ring; fill with 1/2 cup rice mixture. Place steak slices on top of rice in a rose flower pattern; spoon 1/4 cup sauce over and around steak. Garnish with fried shallot rings and finely chopped parsley. Place one fanned baby zucchini at base of “rose”.

Beef Rib, Ribeye Steak, Boneless24 each cut 2" thick
Garlic cloves, lightly crushed24 each
Kosher saltas needed
Fresh cracked black pepperas needed
Acorn squash rings (1-inch thick), roasted24 each
Vidalia onion halves, roasted24 each
Shallot rings, friedas needed
Fresh parsley, choppedas needed
Baby zucchini squash, roasted, cut into fans24 each

Nutrition information per serving: 1046 calories; 51 g fat(26 g saturated fat; 16 g monounsaturated fat); 325 mg cholesterol; 620 mg sodium; 47 g carbohydrate; 8.4 g fiber; 84 g protein; 35.1 mg niacin; 2.3 mg vitamin B6; 4.3 mg vitamin B12; 8.4 mg iron; 95.5 mg selenium; 15.6 mg zinc; 33.0 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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