Olive Oil 2oz
Salt/Pepper Mix Pinch
Cream Reduction 4oz
2oz Deburgo Mix
Roasted Puree of Garlic 4 ½cups
Basil, dry ¾ cups
Olive Oil ½cup Butter 60/40 ½ T Parsley, garnish
In a warm sauté pan, heat olive oil and add 2-4oz filets with salt/pepper mix. Brown filets on each side cooking to temperature (more well done filet orders may be finished on the flat top), or in salamander. Remove steak but keep the same pan and add white wine to deglaze. Add deburgo mix and cream reduction to pan. Stir thoroughly to incorporate juices, and reduce by ½. Add butter and mix. Place filets on a steak plate with the sauce drizzled over the top of them. Serve with the appropriate side and garnish with parsley.
Parmesan, Blue Cheese and Horseradish Crusts Parmesan
Ingredients: -Butter 1lb -Garlic, chopped 1 T -Worcestershire sauce 1 t -Pepper Pinch -Grated Parmesan 2 cups -Salt, kosher Pinch -Bread crumbs 2 cups -Parsley 1T
Blue Cheese Ingredients: -Butter 60/40 1lb -Blue Cheese crumbles ½ lb -Bread crumbs 3 ¾ cups
Horseradish Ingredients: -Butter 1lb -Worcestershire sauce 1t -Garlic salt 2t -Bread crumbs 2 ½ cups -Horseradish 1/3 cup
Procedure: Whip all ingredients until incorporated In parchment paper, roll into silver dollar size width tube. Freeze until ready Slice off ½ inch thick, place on top of steak and boil until golden.