Double Tender Duet
Yield: 24 servings
| Braised Short Ribs: | |
Season short ribs with salt and pepper. Coat sauté pan with oil; heat just until oil begins to smoke. Sear short ribs on all sides until evenly browned. Mix carrots, celery and onions; spread evenly in 4-inch-deep hotel pan. Place short ribs on top, arranging them on their edges like a deck of cards. Mix demi-glace and tomato paste with 4 cups water; pour over short ribs. Place parchment paper on top of short ribs, cover tightly with plastic wrap and aluminum foil. Bake in 350°F oven 2 1/2 hr. Cool, uncovered. Remove bones; place short ribs on sheet pan and refrigerate. (Tip: Strain braising liquid thru chinois, chill and skim fat. Save and blend with demi-glace to taste for next batch of short ribs.)
Yield: 24 portions
| | Beef short ribs cut 1-inch thick, 6-ounce portions (IMPS/NAMPS 123) | 24 each | | Salt and black pepper | As needed | | Grapeseed oil | As needed | | Rough-chopped carrots | 4 cups | | Rough-chopped celery | 4 cups | | Rough-chopped onions | 4 cups | | Veal demi-glace | 2 cups | | Tomato paste | 2 cups | | Potato Pavé: | |
With mandolin, slice potatoes into very thin circles. In 2-inch-deep hotel pan, spread russet potatoes in even layers. Spread sweet potatoes on top in even layers, making at least 10 layers in total. Bring cream, salt, garlic and pepper to a boil; pour over potatoes. Cover tightly with plastic wrap and aluminum foil; bake in 350°F oven 1 hr. or until potatoes are tender. Remove foil and plastic, sprinkle cheese evenly on top and bake 10 minutes more. Refrigerate until cold; cut into 24 portions.
Yield: 24 portions
| | Large sweet potatoes, peeled | 4 pounds | | Large russet potatoes, peeled | 4 pounds | | Heavy cream | 4 cups | | Kosher salt | 3 tablespoons | | Garlic paste | 2 tablespoons | | Black pepper | 1 tablespoon | | Grated Asiago cheese | 2 cups | | Horseradish Hollandaise: | |
In saucepan, heat horseradish, hot sauce and pepper until warm. Fold into hollandaise sauce; season with salt.
Yield: 6 cups
| | Prepared horseradish | 3/4 cup | | Hot sauce | 1 tablespoon | | Cracked black pepper | 1-1/2 tablespoons | | Hollandaise sauce | 6 cups | | Salt | As needed | | | |
Per order:
Season 1 steak with salt and pepper; grill to medium rare or desired doneness. Place 1 portion Beef Short Ribs in small sauté pan or sizzle platter. Add 1/4 cup demi-glace and 1/4 cup water; place in 500°F oven 8 minutes. Place 1 portion Potato Pavé on sizzle platter and heat in 500°F oven 6-8 minutes; place under broiler to brown. Mound 1 cup spinach on plate; sprinkle with 1 Tbsp. bacon. Place Potato Pavé on top and plate steak alongside. Place short rib on top of steak; ladle 1/4 cup Horseradish Hollandaise over and around beef. Garnish with 1 Tbsp. horseradish.
| | Beef tenderloin steaks, 6-ounce portions (IMPS/NAMP 1190A) | 24 each | | Salt and black pepper | As needed | | Veal demi-glace | 6 cups | | Raw spinach leaves | 24 cups | | Diced cooked bacon | 1-1/2 cups | | Grated fresh horseradish | 1-1/2 cups |
Nutrition information per serving: 1341 calories; 88 g fat(45 g saturated fat; 21 g monounsaturated fat); 475 mg cholesterol; 3522 mg sodium; 65 g carbohydrate; 9.4 g fiber; 73 g protein; 23.9 mg niacin; 1.6 mg vitamin B6; 4.9 mg vitamin B12; 8.3 mg iron; 81.0 mg selenium; 13.4 mg zinc; 257.6 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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