Inglenook RecIpes
Inglenook Recipes
GRILLED BLADE STEAK This recipe is perfect for a dinner party. Open a bottle of the Cabernet Sauvignon Cask and decant for 1 to 2 hours before serving. The richness and finesse of this older vintage well show beautifully next to the grilled steaks. Serves: one plate INGREDIENTS: 10 ounces blade steak 2 ounces Sauce Diane (see recipe) 1 each pommes finn (see recipe) 1/2 an ounce vegetable oil 6 ounces asparagus, roasted
3 ounces pearl onions, roasted and peeled 1/2 ounce vegetable stock 1/2 ounce butter Salt and white pepper
PREPARATION: Begin by completely drying the steak of all excess moisture. Season beef with salt and white pepper and place on a hot wood fired grill. While the steak is grilling, place pommes finn in a small sauté pan with vegetable oil and place in a medium-high oven. In a separate pan heat the roasted asparagus and pear onions in vegetable stock and finish with butter. Remove steak from grill and rest for 2 to 3 minutes. Place on plate with pommes finn and finish with vegetable and Sauce Diane. Pommes Finn INGREDIENTS: 2 ounces Yukon Gold potatoes, grated raw 1 ounce Yukon Gold potatoes, sliced thin size of quarter 2 ounces Russet potatoes, baked and mashed
1/4 ounce butter Salt and white pepper
PREPARATION: In a non-stick tart mold, coat with butter and shingle potatoes along the bottom. Combine raw potatoes and cooked potatoes together with 1 tablespoon butter, season with salt and pepper. Fill the tart mold with the potato mixture and bake at 425 degrees for approximately 25 minutes, or until the potato pulls away from the side of the mold. Unmold and serve. Sauce Diane INGREDIENTS: 3 ounces shallots, minced 1 ounce butter 6 ounces brandy 12 ounces veal stock 3 ounces heavy cream
1 ounce “H.P.” Sauce (any steak sauce will do) 2 ounces tarragon mustard 2 tablespoons tarragon, chopped 1/4 ounce lemon juice
PREPARATION: In a thick bottom sauce pot sweat the shallots until translucent. Deglaze with brandy and reduce to a thick sugar paste, better known as al sec. Add veal stock and tarragon stems and reduce by half. Remove tarragon stems. Add cream and reduce slightly. Add mustard and H.P. Sauce and warm. Finish by adding fresh tarragon and serve.
Inglenook Recipes
GRILLED BLADE STEAK This recipe is perfect for a dinner party. Open a bottle of the Cabernet Sauvignon Cask and decant for 1 to 2 hours before serving. The richness and finesse of this older vintage well show beautifully next to the grilled steaks. Serves: one plate INGREDIENTS: 10 ounces blade steak 2 ounces Sauce Diane (see recipe) 1 each pommes finn (see recipe) 1/2 an ounce vegetable oil 6 ounces asparagus, roasted
3 ounces pearl onions, roasted and peeled 1/2 ounce vegetable stock 1/2 ounce butter Salt and white pepper
PREPARATION: Begin by completely drying the steak of all excess moisture. Season beef with salt and white pepper and place on a hot wood fired grill. While the steak is grilling, place pommes finn in a small sauté pan with vegetable oil and place in a medium-high oven. In a separate pan heat the roasted asparagus and pear onions in vegetable stock and finish with butter. Remove steak from grill and rest for 2 to 3 minutes. Place on plate with pommes finn and finish with vegetable and Sauce Diane. Pommes Finn INGREDIENTS: 2 ounces Yukon Gold potatoes, grated raw 1 ounce Yukon Gold potatoes, sliced thin size of quarter 2 ounces Russet potatoes, baked and mashed
1/4 ounce butter Salt and white pepper
PREPARATION: In a non-stick tart mold, coat with butter and shingle potatoes along the bottom. Combine raw potatoes and cooked potatoes together with 1 tablespoon butter, season with salt and pepper. Fill the tart mold with the potato mixture and bake at 425 degrees for approximately 25 minutes, or until the potato pulls away from the side of the mold. Unmold and serve. Sauce Diane INGREDIENTS: 3 ounces shallots, minced 1 ounce butter 6 ounces brandy 12 ounces veal stock 3 ounces heavy cream
1 ounce “H.P.” Sauce (any steak sauce will do) 2 ounces tarragon mustard 2 tablespoons tarragon, chopped 1/4 ounce lemon juice
PREPARATION: In a thick bottom sauce pot sweat the shallots until translucent. Deglaze with brandy and reduce to a thick sugar paste, better known as al sec. Add veal stock and tarragon stems and reduce by half. Remove tarragon stems. Add cream and reduce slightly. Add mustard and H.P. Sauce and warm. Finish by adding fresh tarragon and serve.
