Ingredients
Basil Plum Tomato Tian
1 bx Potato Croquette Mix
Basil, fresh, coarsely chopped
Plum tomato, diced
Sautéed Leaf Spinach
Pomace Olive Oil
Butter
Spinach, fresh
Hacomat
Pepper
Madeira-Hunter Mushroom Sauce
Shallots
Garlic, fresh
Butter
1/2 cup Madeira
4 oz Hunter Mushroom Sauce
1 qt Water
Grilled New York Strip Loin Steak
1 ea Sirloin Steak, 12 oz
Pomace Olive Oil
Belarom, to taste
Black Pepper
Preparation
Basil Plum Tomato Tian
Prepare Potato Croquette Mix according to instructions, add fresh coarsely chopped basil. Add diced plum tomato and form little timbales in a 2" stainless steel mold approximately 2" high, unmold and brown on both sides in a skillet, place on a sheet pan and finish in the oven for 5 minutes.
Sautéed Leaf Spinach
Heat Pomace Olive Oil and some butter in a sauté pan. Put the fresh spinach, Hacomat and pepper in the pan and stir rapidly until the spinach is soft.
Madeira-Hunter Mushroom Sauce
Sauté fresh garlic, shallor and butter together. Deglaze with Madeira and simmer for about 3 minutes. Add 1 1/2 cups of water to garlic/Madeira mixture and bring to a boil. Blend Hunter Mushroom Sauce mix with 1/2 cup cold or lukewarm water. Stir this mixture into the garlic/Madeira mixture plus any remaining water. Bring to a boil again, stirring constantly. Reduce heat and simmer for 10 minutes, stirring constantly.
Grilled NY Strip Loin Steak
Heat Pomace Olive Oil in a large sauté pan over medium-high heat until smoking. Sprinkle the steak all over with Belarom Seasoning and black pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8-10 minutes depending on how thick the steaks are. Finish in the oven or on the grill to desired temperature.
Setting
Place the potato tian at 12 o’clock on the plate. Drizzle the Madeira-Mushroom sauce on the plate to decorate it. Place the spinach on both sides of the potato tian and place the sliced steak in front of it. Garnish with spinach with diced tomato and Rosemary. Drizzle with roasted pepper coulis into the sauce for color.
Specialty Ingredients
#513 HACO-Swiss HACOMAT
#611 HACO-Swiss HUNTER MUSHROOM SAUCE
#504 HACO-Swiss BELAROM
#509 HACO-Swiss POTATO CROQUETTE MIX
#20107 Pomace Olive Oil
#1-084 Ground Black Pepper Table
