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Recipes, Spring

Steak au Poivre – Jeremy Harris

New York Strip Steaks                                4, 200 Gram Steaks

Sea Salt                                                         10 Grams

Black Pepper                                               10 Grams

Shallots                                                          2 Pieces, Minced

Cream                                                            300 mL

Brandy                                                           50 mL

Potatoes                                                        200 Grams

Milk                                                                 100 mL

Butter                                                              50 Grams

Parsley                                                           1 Large Bunch, picked leaves

Olive Oil                                                         500 mL

Heirloom Carrots                                         30 Grams

Asparagus                                                     30 Grams

Heirloom Spinach                                         10 Grams

Sweet Potato                                                 1 Piece

Beet Root                                                      1 Piece

 

Method:

  1. Prepare the beet root and sweet potato chips by thinly slicing and deep frying in olive oil at 160 degrees until slightly golden and crispy, reserve for the plating of the dish. This can be done before hand.
  2. Prepare the parsley puree by blending the parsley leaves in a blender with olive oil. Once blended into an oily paste then use a coffee filter to strain out the oil from the parsley puree. This can also be done overnight. You will be left with a green oil separated from a dark green parsley puree. If you have a sieve or kitchen tamis it is better to pass the puree to make it more smooth and refined.
  3. To prepare the parsley potato puree boil the potatoes until fork tender then mash with a food mill or potato masher. Add butter and milk until creamy and finish with the pre-prepared parsley puree. The color should be an intense dark green.
  4. To prepare the steak season with cracked black pepper and sea salt. In a cast iron pan or heavier sauté pan sear the steaks in olive oil on both sides. It is preferred to cook the steaks start to finish in the pan, but this also depends on the thickness of the steaks. If they are cut thicker they can be finished in a broiler.
  5. Once the steaks are cooked reserve and prepare the pan sauce by sautéing the shallots, then deglaze with brandy, add cream, and freshly cracked black pepper.
  6. Serve the steak with the puree, the rich peppery sauce, and sautéed vegetables and root chips.

 

The perfect wine:

Nederburg’s Heritage Heroes The Brewmaster is a dark, intense red with concentrated aromas of blackcurrant, cigar box, tobacco and a hint of vanilla. It’s classic, full-bodied and juicy dark fruit flavours and savoury notes, with ripe tannins, show the fantastic integration between wood and fruit, pairing well with Chef Jeremy Harris’ steak au poivre.

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