Steak Verrine
Yield: Makes 24 servings
| Horseradish-Mascarpone Sauce: | |
Combine ingredients in food processor container.; process until smooth
Yield: 3 cups
| | Mayonnaise | 2 cups | | Mascarpone | 1 cup | | Prepared horseradish, undrained | 1 cup | | Dijon-style mustard | 2 tablespoons | | Sugar | 2 teaspoons | | Kosher salt | 2 teaspoons | | Garlic powder | 1/4 teaspoon | | Verrine Dressing: | |
Whisk together all ingredients except oil until salt and sugar dissolve. Gradually whisk in oil until emulsified.
Yield: 2 cups
| | Red wine vinegar | 1/2 cup | | Dijon-style mustard | 4 teaspoons | | Kosher salt | 2 teaspoons | | Sugar | 2 teaspoons | | Microplaned fresh garlic | 2 teaspoons | | Freshly ground black pepper | 1/2 teaspoon | | Extra virgin olive oil | 1-1/2 cups | | | |
Per order: Season 1 steak with salt and pepper and coat lightly with oil. Grill to medium rare to medium doneness. Cut into 3/4-inch cubes. Separately season 1/4 cup tomato, 1/4 cup avocado and 7 cucumber ribbons with salt, pepper and 1 teaspoon Verrine Dressing. Layer vegetables, steak, about 2 tablespoons Horseradish-Mascarpone Sauce and mesclun parfait-style in a verrine glass, finishing with cucumber ribbons and cubes of steak on top. Garnish with 2 croutons.
| | Beef tenderloin steaks (IMPS/NAMP 1189A), cut 3/4-inches thick (6 ounces each) | 9 pounds | | Salt and pepper | As needed | | Grapeseed or canola oil | As needed | | Plum tomatoes, seeded and cut into thin 1/2-inch wedges | 6 cups | | Cubed avocado | 6 cups | | Cucumber ribbons | 168 each | | Mesclun mix | 6 cups | | Baguette croutons | 48 each |
Nutrition information per serving: 1117 calories; 67 g fat (20 g saturated fat; 21 g monounsaturated fat); 347 mg cholesterol; 685 mg sodium; 8 g carbohydrate; 3.9 g fiber; 115 g protein; 33.1 mg niacin; 2.5 mg vitamin B6; 6.2 mcg vitamin B12; 7.6 mg iron; 129.8 mcg selenium; 21.0 mg zinc; 434.3 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.
Nutrition information per serving: 621 calories; 5 g fat(40 g monounsaturated fat); 107 mg cholesterol; 1368 mg sodium; 96 g carbohydrate; 24.3 g fiber; 11 g protein; 0.6 mg niacin; 2.3 mg vitamin B6; 13.6 mg vitamin B12; 8.8 mg iron; 38.8 mg selenium; 6.4 mg zinc; 5.0 mg choline.
This recipe is an excellent source of fiber, protein, vitamin B6, vitamin B12, iron, selenium and zinc.
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