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Denver Steak

Behind The Dish - "Los Angeles - Classic"

Behind The Dish/Los Angeles - Classic/Denver Steak

Ingredients

Bordelaise Sauce

  • 225 grams Shallots, diced
  • 300 grams Carrots, scrubbed and diced
  • 125 grams Celery, diced
  • 10 grams Black Peppercorns, toasted
  • 5 grams Thyme
  • 750 grams Cabernet Sauvignon
  • 2500 grams Dark Veal Jus
  • 75 grams Dried Porcinis

Porcini Mustard

  • 100 grams Red Onion, diced
  • 60 grams Dried Porcinis
  • 265 grams Terre Bormane Balsamic Vinegar
  • 240 Filtered Water
  • 90 grams Dijon Mustard
  • 40 grams Frantoio Brand Extra-Virgin Olive Oil
  • 7 grams Salt
  • 235 grams Dickel Whiskey, flamed
  • 345 grams Maple Syrup
  • 67 grams Pickled Yellow Mustard Seeds
  • 32 grams Roasted Jalapenos, chopped with seeds
  • 8 grams Black Peppercorns, crushed
  • 5 grams Salt
  • Bordelaise Sauce

Denver Steak

  • Denver Steak
  • Salt
  • Japanese Mayonnaise
  • Beurre Monté

Kale with Confit Shallots

  • Kale
  • Confit Shallots
  • Salt

To Assemble

  • Cooked Kale with Confit Shallots
  • Buerre Monté
  • Roasted Morels
  • Denver Steak
  • Urfa Biber Chile
  • Bordelaise sauce
  • Chives

Steps

Bordelaise Sauce

  1. Place shallots, carrots and celery in a pan or pot.
  2. Season with toasted black peppercorns and thyme.
  3. Add the cabernet sauvignon and reduce.
  4. Once reduced add dark veal jus.
  5. Add dried porcinis and cook until they are rehydrated.

Porcini Mustard

  1. Pour Dickel Whiskey in a pan and flame it.
  2. Add maple syrup, pickled mustard seeds, roasted jalapenos, crushed black peppercorns and salt to pan.
  3. Reduce mixture into a tight syrup.
  4. Add Dried Porcinis, Balsamic, Water and Red Onions to a new pan until the liquid reduces by half.
  5. Remove pan from heat, cover and cool prior to being blended with the salt, olive oil and mustard.
  6. Whisked the sauces together in the stated ratio.
  7. This is then reduced with the Porcini Bordelaise until Sauce consistency.

Denver Steak

  1. Salt the steak.
  2. Roll the salted steak in Japanese Mayonnaise.
  3. Grill the steak, flipping frequently until it is cooked to a medium doneness.
  4. Rest steak in Buerre Monté.

Kale with Confit Shallots

  1. Sauté kale with confit shallots and salt.
  2. Drain kale and shallots on paper towels.

To Assemble

  1. Place three pieces of kale with Confit Shallots on the plate.
  2. Roast Morels in pan with Buerre Monté.
  3. Top Kale with Roasted Morels.
  4. Remove Steak from the Buerre Monté and season with Urfa Biber Chile.
  5. Slice steak, place on plate and top with the Bordelaise sauce and chopped Chives.