| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Eastwest2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Prime sirloin strips – (8 oz ea); also called NY strip |
|
|
Five-peppercorn mix -; (3 black; 2 white; |
|
|
1 green; 1 pink; 1/2 Szechwan); coarsely cracked |
|
|
Salt; to taste |
|
|
=== SHALLOT-POMMERY SAUCE === |
| 5 |
|
Shallots; sliced |
| 1/2 |
c |
Red wine |
| 2 |
tb |
Pommery whole grain mustard |
| 1/2 |
c |
Heavy cream |
| 4 |
oz |
Butter; hard |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== SPINACH-SHIITAKE-POTATO GRATIN === |
| 6 |
lg |
Russet potatoes peeled; and |
|
|
Sliced 1/4" thick |
| 3 |
tb |
Minced garlic |
| 1 |
ts |
Freshly-grated nutmeg |
| 1 |
lb |
Spinach leaves; de-stemmed |
| 2 |
c |
Sliced shiitake mushrooms; sauteed in oil |
| 1 |
qt |
Heavy cream |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== CRISPY ONIONS === |
| 1 |
lg |
Red onion; thinly sliced |
| 2 |
c |
Rice flour |
|
|
Canola oil; for frying |
|
|
Salt; to taste |
|
|
=== MUSTARD OIL === |
| 2 |
tb |
Dry mustard powder |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Salt |
|
|
Water; to make a paste |
| 2 |
c |
Canola oil |
INSTRUCTIONS
Season the steaks liberally with salt and 5-peppercorn mix. On a hot grill,
mark the steaks and cook each side about 4 to 5 minutes. I prefer medium
rare, which takes about 8 minutes total. Make sure to let the steaks rest
after grilling for about 3 minutes to let the meat relax.
For the Shallot-Pommery Sauce: In a 1-quart stainless steel saucepan, add 1
tablespoon of butter and caramelize the shallots. Season. Add the red wine
and reduce until almost dry. Add the mustard and saute for 2 minutes then
add the cream. Heat the cream until hot, but not boiling. Pour into a
blender and blend at high speed. Add the remaining butter and check for
seasoning. Keep warm in a water bath.
For the Spinach-Shiitake-Potato Gratin Dauphinoise: Pre-heat the oven to
325 degrees. In a large bowl, mix everything together. Taste the cream for
proper seasoning. Dump contents in a baking dish with at least a 2-inch
lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes,
then stir well. Bake another 45 minutes until cream is thickened and
potatoes are soft.
For the Crispy Onions: Completely coat the onions in flour and deep fry at
350 degrees until golden brown. Lightly sprinkle salt.
For The Mustard Oil: In a bowl, whisk mustard, turmeric and salt with water
to form a paste. Whisk in oil and let stand overnight. Mixture will
separate, don't remix before using, you want to use the clear flavored oil
off the top.
Plating: Cut the gratin with a ring mold and place in the center of a
plate. Spoon shallot-pommery sauce around the gratin. Slice the steak and
encircle the gratin. Garnish with crispy onions and mustard oil.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B04) - from the TV
FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 2454 Calories (kcal); 233g Total Fat; (84% calories from fat);
14g Protein; 82g Carbohydrate; 429mg Cholesterol; 955mg Sodium Food
Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 46 Fat; 0
Other Carbohydrates
Recipe by: Ming Tsai
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