A tasty 100% organic gourmet entree!
First of all, petite tiny portion entrees that are way overpriced are not classic entrees. Classic entree portion sizes are 6 to 8 ounces. The minimum weight for a NY Strip Steak always was 14 ounces. Nonfunctional garnishes were never part of a classic presentation. Chemical fertilizers and GMO agricultural products were not part of the old days of fine dining. For "good old days" recipes, only what is natural is acceptable.
Today's recipe is old school, it is an honest portion size and the ingredients are natural. This is what fine dining customers expected many years ago. This style of honest modest cuisine is in demand, even though many gourmands scoff at the notion.
Grass fed organic beef is not fatted up with starchy grains or complex feed mixtures. Since grass fed organic beef is not force fattened, there tends to be less fat marbling, so the marbling percentage standard for USDA Prime Grade Beef is rarely met. Because the meat is leaner, organic grass fed beef usually qualifies as USDA Choice Grade Beef. The even with less fat marbling, there are nice benefits. Organic Grass Fed Beef is natural and the meat has a slightly stronger flavor that many beef steak fans prefer.
The problem with lean beef steaks is that shrinkage occurs, because their is less intramuscular fat. Usually the shrinkage reaches its peak as a steak cools. The resting time required for a steak is one to two minutes. Any more resting time will result in a cold steak in most cases. Excess steak jus is usually released during the resting time, so after the beef is plated, a pool of steak jus does not form on the plate after the steak entree is presented.
Grass fed organic beef tends to release quite a bit of jus well after the resting time is over, because the meat is so lean. The muscular tissue contracts as the steak cools and plenty of jus ends up on the plate. Because a grass fed steak usually releases its jus well after the standard one or two minute resting period is over, it is best to just plan on letting the excessive jus being part of the presentation, instead of fighting what naturally occurs. The steak in the pictures is a good example of letting the steak's jus mingle with the butter sauce.
In my estimate, four minutes after the grass fed organic beef steak finishes cooking, it will start releasing jus. This is the nature of lean old fashioned organic beef, so do not be surprised to see excess jus on the plate. Steak croutons are not classically placed under NY Strip Steaks, so a sauce that melds with jus is best for lean organic grass fed strip steaks. A simple butter sauce made with reduced beef stock is a good choice.
Today's butter sauce is made like a beurre blanc, but beef stock was used in place of white wine. There is no wine or liquor in today's recipe. The butter sauce was designed to meld with the jus from the steak!
Heirloom tomatoes are natural native tomatoes or they are hybrid varieties of those tomatoes. Heirloom tomatoes come in all shapes, textures, colors and flavors. There are specific names for many heirloom tomatoes, but an heirloom tomato breed can have several alternative names. The better names seem to be ones that describe the heirloom tomato characteristics.
Grocery stores and produce stands rarely place name tags on specific heirloom tomato breeds. The grocers usually place several different heirloom varieties in one common bin that is labeled as "Heirloom Tomatoes" and sell them all for one set price.
Instead of focusing on specific tomato identification, it may be better to just focus on the characteristics of an heirloom tomato varietal and remember what that breed looks like. Remembering what the heirloom tomato looks like and identifying the tomato by your own description may be best. In other words, just give these odd looking tomatoes your own descriptive name! This will help to avoid the headache of specific heirloom tomato identification.
Taking a picture of a favorite heirloom tomato breed is a good memory tool. A good way to get tomato identification feedback is to post a picture of the heirloom tomato on the internet with a caption that says "What kind of tomato is this?" This method of identification can produce results, just like a criminal suspect line up in a police station. "Can you identify the killer heirloom tomato?!!" As far as identifying heirloom tomatoes goes in the modern age, the old nostalgic camp horror film called "Attack Of The Killer Tomatoes" really does have relevance!
"Gnocchi Parisien Scoop" Buttered Potatoes:
There are many melon ball scoops and parisian scoops to choose from. There are melon ball scoops that have fancy shapes, like the one in the pictures above. The scoop in the pictures above produces a "gnocchi" shape that looks nice on a plate.
Scoop a 3 to 4 ounce portion of fancy potato shapes of your choice.
Gently saute the scooped fancy potato shapes with unsalted butter over medium low heat, till the potatoes become fully cooked and tender. Try not to brown the potatoes.
Season with sea salt and white pepper.
Keep the potatoes warm on a stove top.
Roasted Parmesan Heirloom Tomato Crown:
The pointed crown tooth knife cut is called a French Dent de Loup precision knife cut. Dent de Loup translates to wolf's tooth.
Red or reddish orange color heirloom tomato are best for this recipe, because parmesan cheese is used to accent the flavor. A medium size heirloom tomato is a good portion size.
Trim the core, where the tomato was attached to the stem.
Place the tomato on a cutting board with the core side facing down. If necessary, trim the tomato so it sits evenly. Many odd shaped heirloom tomatoes will sit stable on their own.
Use a pairing knife to crown cut the top of the tomato. (Dent de Loup) Save the tomato top for another recipe or munch on it as a snack!
Place the tomato on a roasting pan.
Brush the entire tomato with melted unsalted butter.
Season lightly with sea salt and white pepper.
Sprinkle 1 small pinch of marjoram on the crown.
Sprinkle 1 or 2 pinches of finely grated parmesan cheese on the crown.
Roast in a 325º oven, till the tomato becomes hot and the cheese melts.
Note: Heirloom tomatoes do not usually do not require much roasting time. These tomatoes are naturally tender. Try not to overcook or brown the tomato.
Sprinkle 1 pinch of minced Italian parsley on the tomato.
Keep the roasted tomato warm on a stove top.
Chanterelle Oignon Vert en Boef Jus a Beurre:
This sauce is made like a beurre blanc, but beef jus takes the place of white wine. Beef stock, beef broth, beef consomme or a thin glace viande can be used to make this sauce.
Because this is a butter emulsion sauce, this sauce must be started shortly before the steak is cooked. The sauce must be kept warm on a stove top at a temperature that does not exceed 130º, or the butter emulsion will separate. This sauce cannot be made ahead of time and chilled, or the emulsion will break when it is reheated.
Since fresh chanterelle mushrooms are featured in this recipe, it is best to cut them into rustic large shapes, so the eye appeal is increased. Care must be taken to add the green onions late in the recipe, so they retain their bright color.
Cut 2 ounces of unsalted butter into teaspoon size pieces. Keep the butter pieces chilled till later in the recipe.
Heat a saute pan over medium/medium low heat.
Add 1 tablespoon of unsalted butter.
Add about 1 handful of large bite size sliced chanterelle pieces.
Saute the chanterelles, till they become tender.
Add 2 green onions that are cut into about 1 1/4" lengths.
Briefly saute, till the green onions just start to become tender.
Add 1 cup of beef stock.
Add sea salt and white pepper.
Add 1 small pinch of marjoram.
Add 1 small pinch of oregano.
Rapidly simmer and reduce, till only about 1 1/2 tablespoon of liquid remains.
Remove the pan from the heat and immediately start adding a few pieces of the reserved chilled butter at a time, while constantly stirring and moving the pan in a circular motion. Keep on adding the butter pieces, till the butter emulsion sauce is formed.
Add 2 pinches of minced Italian parsley while stirring.
Transfer the chanterelles and green onions in butter sauce to a ceramic cup.
Keep the cup warm on a stove top or in a 120º to 125º bain marie. Stir occasionally.
Grass Fed Organic Beef NY Strip Steak:
Select a 14 ounce Grass Fed Organic Beef NY Strip Steak.
Season the steak with crushed black peppercorns and sea salt.
Heat a char grill to a medium/medium hot temperature. (A cast iron ribbed griddle over medium/medium high heat or a broiler set to a medium high flame is best for indoor cooking if no char grill is available.)
Grill the steak and try to flip the steak only 3 times, so a crosscheck grill mark pattern appears.
Cook the steak to your desired state of doneness.
Place the steak on a wire screen roasting rack on a drip pan and let the steak rest for 1 to 2 minutes, depending on the steak temperature.
Grass Fed Organic Beef NY Strip Steak au Chanterelle Oignon Vert en Boef Jus a Beurre with Roasted Heirloom Tomato:
Place the grilled Grass Fed Organic NY Strip Steak on a plate, so the fat cap edge is pointed away from the guest's view.
Place the Roasted Parmesan Heirloom Tomato Crown on the plate.
Place the buttered potatoes on the plate.
Use a spoon to cascade the chanterelle and green onion pieces over the tail of the steak and onto the plate.
Spoon the Boef Jus a beurre emulsion sauce over the chanterelles and the plate.
No garnish is necessary!
Viola! A nice organic beef steak entree with a complimentary butter sauce! Fresh chanterelles taste really nice with a good old fashioned steak. Yum! ... Shawna