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© Culinary Prestige, 2017
• 120 mL beef stock
• 70 g plain our
• 30 mL cream
Directions:
Let the steak sit at room temperature for two hours before you begin cooking if it has
been in the refrigerator. Preheat the oven to 392 degrees Fahrenheit as the steak sits.
Once the steak is at room temperature, rub it in olive oil, salt, and pepper (both
sides). Place it in a heavy-bottomed frying pan on the stove over a medium-high
ame. Sear the steak on one side in the pan while your use your culinary torch to si-
multaneously sear the top of the steak. When the top is browned nicely, transfer the
whole pan to the oven and continue to cook it until it reaches 140 degrees Fahrenheit
internally (check it with a meat thermometer). Take the pan out of the oven and move
the steak to your plate. Let it rest.
As the steak rests, make the sauce. In a saucepan over medium heat, add 30 g of the
butter, the onions, and the mushroom. Saute until water present evaporates. Pour in
the beef stock and bourbon and let it cook until it reduces half way. Turn off the stove
and add in the remaining butter, mixing it until it melts. Stir in the cream quickly and
season to taste with salt and pepper.
Finish off by slicing the steak across the grain of the meat and pour the sauce over so
the onions and mushrooms lie on top of the meat. Serve immediately.
Smokey Eggplant Dip
Ingredients:
Eggplant
1 tablespoon olive oil
1 clove of garlic
lemon juice
pinch of pepper
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