
Denver Steak
Behind The Dish - "Los Angeles - Classic"
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
- Place shallots, carrots and celery in a pan or pot.
- Season with toasted black peppercorns and thyme.
- Add the cabernet sauvignon and reduce.
- Once reduced add dark veal jus.
- Add dried porcinis and cook until they are rehydrated.
Porcini Mustard
- Pour Dickel Whiskey in a pan and flame it.
- Add maple syrup, pickled mustard seeds, roasted jalapenos, crushed black peppercorns and salt to pan.
- Reduce mixture into a tight syrup.
- Add Dried Porcinis, Balsamic, Water and Red Onions to a new pan until the liquid reduces by half.
- Remove pan from heat, cover and cool prior to being blended with the salt, olive oil and mustard.
- Whisked the sauces together in the stated ratio.
- This is then reduced with the Porcini Bordelaise until Sauce consistency.
Denver Steak
- Salt the steak.
- Roll the salted steak in Japanese Mayonnaise.
- Grill the steak, flipping frequently until it is cooked to a medium doneness.
- Rest steak in Buerre Monté.
Kale with Confit Shallots
- Sauté kale with confit shallots and salt.
- Drain kale and shallots on paper towels.
To Assemble
- Place three pieces of kale with Confit Shallots on the plate.
- Roast Morels in pan with Buerre Monté.
- Top Kale with Roasted Morels.
- Remove Steak from the Buerre Monté and season with Urfa Biber Chile.
- Slice steak, place on plate and top with the Bordelaise sauce and chopped Chives.