View Mobile Site
 

Ask the Expert

Signal Photos

 

Give him a Father’s Day feast fit for a king

Posted: June 15, 2011 1:55 a.m.
Updated: June 15, 2011 1:55 a.m.

King tenderloin with red velvet demi glace

 

This Father’s Day, give Dad the royal treatment by creating a feast that combines his two favorite things — the grill and steak.

Whether you serve the King Tenderloin with Red Velvet Demi Glace, the Duke of Sirloin with Pub Rub, the Count Strip Loin with Parmesan Crusted Crown, or the Barron of Ribeye with Royal Forest Butter, His Majesty will savor every mouth-watering bite.

And when you follow these grilling tips and cook his steaks to perfection, he may very well proclaim you master of the grill.

For a free “Great Gathering Guide and Cookbook” from Omaha Steaks, filled with more mouth-watering ways to enjoy great steaks, burgers and gourmet foods, call 1(800)228-9055, or visit www.OmahaSteaks.com.

King tenderloin with
red velvet demi glace

Serves 4
    4     Omaha steaks filet mignon
    2     tablespoons olive oil
    1     teaspoon sea salt
    1/2     teaspoon black pepper, freshly
            ground
        Red velvet demi glace
1.    Preheat grill on high.
2.    Blot steaks dry with a clean paper towel.
3.    Brush steaks with olive oil and season with salt and pepper.
4.    Grill steaks to desired doneness while searing the outside.
5.    Ladle a small amount of red velvet demi glace onto the serving plate.
6.    Place the steak on the demi glace then ladle a thin ribbon of additional demi glace over the steak.
Red velvet demi glace
    1/2     teaspoon olive oil
    2     tablespoons shallots, minced
    1/2    teaspoon garlic, minced
    1     cup Cabernet Sauvignon
    1     tbsp aged balsamic vinegar
    1     cup demi glace (can be found
            in most grocery and specialty
            food stores)
1.    Heat olive oil in sauté pan. Add shallots and garlic, sauté until transparent.
2.    Add Cabernet Sauvignon and balsamic vinegar to pan, reducing liquids by 2/3.
3.    Add demi glace to pan and bring to a simmer for five minutes or until sauce has slightly thickened.
Duke of sirloin with pub rub
Serves 4
    4     Omaha Steaks sirloin steaks
    2     tablespoons olive oil
    2     tablespoons fresh garlic, minced
    1     tablespoon kosher salt
    1     teaspoon black pepper, coarsely ground

1.    Preheat grill on high.
2.    Blot steaks dry using a clean paper towel.
3.    In a small mixing bowl, combine oil, garlic, salt and pepper.
4.    Generously rub steaks with mixture on all sides.
5.    Grill steaks to desired doneness while searing the outside.

Barron of ribeye with
royal forest butter

Serves 4
    4     Omaha Steaks ribeye steaks
    2     tablespoons olive oil
    1     teaspoon sea salt
    1/2     teaspoon black pepper, freshly
            ground
    1     recipe Royal Forest Butter
1.    Preheat grill on high.
2.    Blot steaks dry with a clean paper towel.
3.    Brush steaks with olive oil and season with salt and pepper.
4.    Grill steaks to desired doneness while searing the outside.
5.    Just before removing the steaks from the grill, place a generous slice of Royal Forest Butter on each steak.
6.    Let steaks rest two minutes, while butter continues to melt and then serve.
Royal forest butter
Makes 1/4 pound (6 to 8 servings)
    1     ounce shiitake mushrooms, dried,
            minced (can be found in produce
            section of grocery store)
    1/4     cup Worcestershire sauce
    1/2     cup unsalted butter, softened
    1     tablespoon garlic, freshly minced
        Salt, to taste
    1/4     teaspoon black pepper, freshly
            ground
1.    In a small mixing bowl, add minced shiitake mushrooms and Worcestershire sauce, mixing well until liquid is all soaked up by dried mushrooms.

Add butter, garlic, salt and pepper to mushroom mixture. Mix well until smooth.
2.    Place the butter mixture in the middle of
a large piece of plastic wrap. Form into
a log and wrap tightly. Store butter in the refrigerator; it will keep for several weeks.
3.    To use, unwrap butter and cut into coin-shaped slices.

Count strip loin with
Parmesan crusted crown
Serves 4

    4     Omaha steaks strip loin steaks
    1/4     cup Dijon mustard
    1     teaspoon sea salt
    1/2     teaspoon black pepper, freshly
            ground
    1/2     cup aged Parmesan cheese, finely
            grated
    4     teaspoons Italian parsley, chopped
1.    Blot steaks dry with a clean paper towel.
2.    Coat steaks completely with Dijon mustard, using your hands.
3.    Sprinkle both sides of steaks with salt and black pepper.
4.    Sprinkle both sides of steaks with one tablespoon grated Parmesan cheese and pat down well to ensure it sticks.
5.    Sprinkle both sides of steaks with 1/2 teaspoon parsley.
6.    Steaks can be grilled, broiled or pan-sautéed in a nonstick pan to desired doneness.
Tip: Steaks may be prepared one day ahead
of time and stored in refrigerator until ready
to cook.

Comments

Commenting not available.
Commenting is not available.

 
 

Powered By
Morris Technology
Please wait ...