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Double Tender Duet
RecipeBeef Cuts
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 pepperAs needed
Grapeseed oilAs needed
Rough-chopped carrots4 cups
Rough-chopped celery4 cups
Rough-chopped onions4 cups
Veal demi-glace2 cups
Tomato paste2 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, peeled4 pounds
Large russet potatoes, peeled4 pounds
Heavy cream4 cups
Kosher salt3 tablespoons
Garlic paste2 tablespoons
Black pepper1 tablespoon
Grated Asiago cheese2 cups
Horseradish Hollandaise: 
In saucepan, heat horseradish, hot sauce and pepper until warm. Fold into hollandaise sauce; season with salt. 
                                                      Yield: 6 cups
Prepared horseradish3/4 cup
Hot sauce1 tablespoon
Cracked black pepper1-1/2 tablespoons
Hollandaise sauce6 cups
SaltAs 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 pepperAs needed
Veal demi-glace6 cups
Raw spinach leaves24 cups
Diced cooked bacon1-1/2 cups
Grated fresh horseradish1-1/2 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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