Club Cuisine: Cooking with a Master Chef

by Edward G. Leonard John Wiley & Sons (US). (c) 2007. Copying Prohibited.

Reprinted for Ramachandran Arunjunai Rajan, Cognizant Technology Solutions [email protected] Reprinted with permission as a subscription benefit of Skillport, http://skillport.books24x7.com/

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ClubCuisine:CookingwithaMasterChef

Chapter 9: Beef
Overview Meat, especially red meat, is the traditional soul of club cuisine. From the days of beef Wellington, tournedoes Rossini, and other favorites, it is a member favorite. Before club cuisine began exploring new roads, for many club members a good steak or a prime rib of beef was their best bet. For golf clubs, no outing is complete without the grills being fired up and filled with large, well-seasoned steaks. Even though the cuisine has changed steaks remain a favorite, as do the infamous prime rib nights. In my kitchens, we use a natural beef that we age for 14 to 21 days. We do our own butchering to the cuts required on the menu or for a special event. The meat is seasoned with a special steak seasoning just before cooking and coated with butter, olive oil, or a beef glaze prior to roasting in a hot oven. Many grilled or pan-seared steak dishes are also featured; these give the meat a nice crust that seals in the juices. We also feature weekly butcher specialsoversized cuts that are simply grilled and finished with a drizzle of Tuscan extravirgin olive oil. I tend to like meat with some body and texture. There is no doubt that fillet mignon is a club favorite, but for me, a great dry-aged New York sirloin or rib-eye wins every time. I hope you try my version of the classic Rossini, usually made with fillet mignon but in this case a mignon of prime dry-aged New York sirloin. They say beef is back; I do not believe it ever left. MENU Natural Beef New York Sirloin Steak Pan-Seared in a Cast-Iron Pan, Swiss Chard, Potato and Bean Chili, and Roasted Shallot Jus NewYorkSirloinwithCpe,Chestnut,andChanterelleStew,GarlicJus,andPotatoPuree Petite Fillet Mignon Char-Grilled, Potato Cake, Truffle Yukon Potato Sauce, Beets, Roasted Onion, and Garlic PicedeBoeufRossini Sliced Prime Beef with Madeira Sauce, Truffles, and Foie Gras, Potatoes Anna, and Spinach Roast of Beef Tenderloin with Crispy Bacon, Potato Cake, Red Carrots, and Barley Jus Fillet of Beef Roasted in Coffee Beans with a Velvet Chile Sauce

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Natural Beef New York Sirloin Steak Pan-Seared in a Cast-Iron Pan, Swiss Chard, Potato and Bean Chili, and Roasted Shallot Jus Serves: 4 STEAKS 2 cloves garlic 3 lb center-cut sirloin steaks, trimmed, cut into 4 portions 2 Tbsp extra-virgin olive oil 1 tsp sea salt POTATO AND BEAN CHILI 1 lb Idaho potatoes, peeled and diced small 1 onion, large, small dice 1 red pepper, large, diced cup dried morels 2 Tbsp walnut oil 4 Tbsp olive oil cuptomatopaste 1 garlic clove, large, sliced thin 23 Tbsp Ariadna Chili Spice cupChianti 1 cup peeled, diced roma tomatoes

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ClubCuisine:CookingwithaMasterChef

1 cup white beans, cooked 2 cups Giancarlo's Brodo (see Chef's Pantry) 1 Tbsp fresh pluches oregano tspredpepperflakes 2 tsp Chipotle sauce 4 Tbsp extra-virgin olive oil To taste, kosher salt To taste, freshly ground black pepper ASSEMBLY Asneeded,Swisschardorspinach,sauted STEAKS 1. Cut the garlic cloves in half. Rub the garlic over the steaks on both sides. Rub the steaks next with olive oil. Sprinkle with salt. 2. Heat a cast-iron skillet on medium-high heat. Pan-sear the steaks 34 minutes per side, then finish to desired doneness. POTATO AND BEAN CHILI 1. Sautthepotatoes,onion,redpepper,andmorelsinthewalnutandoliveoilsfor4minutes.Addthetomatopaste, garlic, and chili spice; cook 1 minute more. Add the red wine to deglaze the pan. 2. Add tomatoes, beans, and brodo. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until the potatoes are almost tender and the mixture is thickened. 3. Add the oregano, pepper flakes, and chipotle sauce, and olive oil. Adjust the seasoning with salt and pepper. ASSEMBLY 1. ServethesteakswithsautedSwisschardorspinach. NewYorkSirloinwithCpe,Chestnut,andChanterelleStew,GarlicJus,andPotatoPuree Serves: 4 STEAKS 2 Tbsp ChefNique Master Steak Seasoning 3 Tbsp olive oil 2 Tbsp fresh lime juice 34 lb center-cut New York sirloin of natural beef, cut in 4 portions 4 Tbsp clarified butter As needed, Cashew Salt (see Chef's Pantry) CPE,CHESTNUT,ANDCHANTERELLESTEW 3 oz butter, unsalted 2 Tbsp olive oil 1 shallot, finely diced
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1lbscpes 1lbschanterelles 2 Tbsp all-purpose flour 2 Tbsp tomato paste 1 cup dry red wine 3 cups mushroom broth 1 cup chestnuts, roasted, peeled, cut in half 1cupheavycream 2 Tbsp butter, unsalted, cold, diced To taste, tarragon, chopped To taste, kosher salt

ASSEMBLY Mashed Potatoes, Simply the Best (see Chef's Pantry) As needed, Garlic Jus (see Chef's Pantry) STEAK 1. Mix steak seasoning, olive oil, and lime juice well; let sit for 10 minutes. Rub all over steaks on both sides. 2. Melt the butter in a cast-iron skillet and brown the steaks well on both sides. 3. Placethesteakina375Fovenuntilitreachesthedesireddoneness.Removesteaktocakerackandletrestfor35 minutes. 4. Place the steak on a plate; leave whole or slice. Lightly sprinkle with Cashew Salt.
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CPE,CHESTNUT,ANDCHANTERELLESTEW 1. Melt the butter and oil in a heavy-bottomedsouppotovermediumheat.Sauttheshallots,cpes,andchanterelles until tender. 2. Add the flour and tomato paste. Cook, stirring often, for 5 minutes. Deglaze with red wine and stir until the wine is almost evaporated. 3. Add the broth and chestnuts. Simmer for 2030 minutes or until the mushrooms are cooked and the sauce is thickened. 4. Add the cream. Stir in the butter. Season to taste with tarragon and salt. ASSEMBLY 1. Top the steak with the mushroom mixture. 2. Serve with the potatoes and garlic jus. Petite Fillet Mignon Char-Grilled, Potato Cake, Truffle Yukon Potato Sauce, Beets, Roasted Onion, and Garlic Serves: 4 STEAK Four 6-oz fillets mignon To taste, salt To taste, freshly ground black pepper As needed, grapeseed oil TRUFFLE YUKON POTATO SAUCE 1 Yukon Gold potato, peeled and diced 2 tsp arrowroot 2 tsp Chicken Brodo, cold (see Chef's Pantry) cup Chicken Brodo, hot (see Chef's Pantry) 2 Tbsp butter, unsalted 1 tsp truffle slices 1 tsp truffle oil To taste, salt To taste, freshly ground black pepper ROASTED BEETS AND ONIONS 20 baby beets 2 Tbsp olive oil 2 Tbsp fresh lime juice 4 Tbsp extra-virgin olive oil 2 Tbsp brown sugar Pinch kosher salt

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Pinch white pepper 8 garlic cloves, peeled 12 cipolline onions, peeled 5 Tbsp butter, unsalted, diced cupGiancarlo'sBrodo(seeChef'sPantry) 2 tsp chopped tarragon To taste, sea salt POTATO CAKE 3 Yukon Gold potatoes, large 3 Tbsp butter, unsalted 2 Tbsp extra-virgin olive oil To taste, kosher salt To taste, white truffle oil 2 eggs, medium-boiled and diced cup clarified butter

ASSEMBLY 3 oz Demi de Edward Christopher (see Chef's Pantry), hot As needed, Fried Onions (see Chef's Pantry) STEAK

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1. Season both sides of the fillets with salt and pepper. Rub well with oil. 2. Place the fillets on the grill at a 45-degree angle to establish nice grill marks. Cook to desired doneness. Remove the steaks from the grill and let rest 5 minutes before serving. TRUFFLE YUKON POTATO SAUCE 1. Boil the potatoes in lightly salted water until tender. Strain and place in a blender. 2. Mix the arrowroot with the cold brodo. Whisk this mixture into the hot brodo. 3. Add half the brodo mixture to the potatoes and puree completely. Add the remaining brodo and puree, but do not overmix. 4. Remove the puree from blender to a stainless-steel pan. Adjust consistency with more brodo if needed. Whisk in the butter, truffle slices, and oil. Season to taste with salt and pepper. Place in a squeeze bottle and reserve. ROASTED BEETS AND ONIONS 1. Rubthebeetswiththeoliveoil.Roastina375Fovenuntilthebeetsarejusttender.Peelthebeetsandreserve. 2. In a bowl, whisk together the lime juice, olive oil, sugar, salt, and pepper. Toss this marinade with the garlic and onions. 3. Inasmallroastingpan,placethegarlic,onions,andmarinade.Add3Tbspofthebutter.Roastat350F,turningas needed, until light brown and tender, about 1015 minutes depending on your oven. If needed, add some brodo to avoid drying out the onions or burning the pan. 4. Addthebeetsandtheremainingbutter.Roastat375Ffor35 minutes. Season with tarragon and salt. POTATO CAKE 1. In salted water, cook the whole potatoes until tender. Drain well. Peel while still hot. 2. In a stainless-steel bowl, mash the potatoes with a fork or masher. Gently mash in the butter and olive oil. Season with salt and truffle oil. Fold in the diced eggs. 3. Divide the potato mixture equally among 4 stainless-steel ring molds and let cool. 4. Inanonstickpan,sautthepotatocakesintheclarifiedbutteruntilbrownonbothsides. ASSEMBLY 1. Place 1 potato cake in the center of each plate. Top with 1 fillet. Spoon hot demi on the fillet. 2. Spoon roasted beets and onions around the fillet. Garnish the fillet with Fried Onions. 3. Squeeze potato sauce around the fillet and vegetables. PicedeBoeufRossini Serves: 4 BEEF 3 tsp sea salt Four 6-oz mignons of prime New York sirloin 3 Tbspclarified butter FOIE GRAS 4slicesofgradeAfoiegras,aboutin.thickand23 in. in diameter 8 slices truffle

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cupMadeirawine POTATOES 2 Yukon Gold potatoes, large To taste, kosher salt cupclarifiedbutter SAUCE 2 carrots, diced 1 onion, small, diced 2 Tbsp grapeseed oil 1 tsp butter, unsalted cupchoppedmushrooms 2 Tbsp butter, unsalted 3 Tbsp tomato paste cupMadeira 1 cup Beef Brodo (see Chef's Pantry) cupDemideEdwardChristopher(seeChef'sPantry) 2 Tbsp butter, unsalted, diced and cold 1 Tbsp minced truffle slices 12 Tbsp truffle liquor To taste, salt SPINACH 2 Tbsp olive oil 1 garlic clove, sliced thin 1 large bunch fresh baby spinach, washed and stemmed 23 Tbsp Giancarlo's Brodo (see Chef's Pantry) To taste, kosher salt To taste, freshly ground black pepper ASSEMBLY 4 fried bread croutons, 3 in. square, for garnish BEEF 1. Rub the salt on the beef just prior to cooking. 2. In a heavy-bottomed pan, heat the butter and sear the beef until rich brown on both sides. 3. Placethebeefonarackinaroastingpan.Finishcookingina350Fovenuntildesireddoneness.Letthebeefrest on the rack for 35 minutes before serving.

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FOIE GRAS 1. Marinate the foie gras and truffle slices in the wine for 10 minutes. Pat the foie gras dry and season with salt. 2. Sautthefoiegrasuntilcookedandbrownedonbothsidesreserve. 3. Drain the truffles; reserve. POTATOES 1. Peel the potatoes and slice very thin. Place in the clarified butter and season with a little kosher salt. 2. In 34-in. pans, layer the buttered potatoes in a circle. 3. Cook the potatoes over medium heat until golden brown. Turn over the potatoes and brown the other side. 4. Remove the potato disks from the pans and place on paper towel. SAUCE 1. Inasaucepan,sautthecarrotsandonionsintheoiland1tspbutteruntillightbrown.Addthemushroomsand2 Tbsp butter; cook 23 minutes. 2. Add the tomato paste and mix well over on low heat. Deglaze the pan with the wine, then raise the heat to medium. Add the brodo and cook for 15 minutes. 3. Strain the sauce and place in a small saucepan. Add the demi and reduce to desired consistency. 4. Finish the sauce with the cold diced butter, truffles, and truffle liquor. Season with salt.

SPINACH 1. Inalargeskillet,heattheoilandsautthegarlicfor1minute.Addthespinachandsaut,stirringoccasionally,until theleavesarewiltedandbrightgreen.Addthebrodo,salt,andpeppersautfor1moreminute. ASSEMBLY 1. Place 1 crouton on each plate and place 1 fillet on top.
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2. Place the foie gras on the beef and top with 1 potato disk. 3. Place spinach on the plate, garnish with 2 oz sauce, and serve. Roast of Beef Tenderloin with Crispy Bacon, Potato Cake, Red Carrots, and Barley Jus Serves: 4 BACON 2 Tbsp grapeseed oil 12 oz slab fresh bacon cupwhitewine cupGiancarlo'sBrodo(seeChef'sPantry) 1 tsp peppercorns 2 star anise 4 cloves 2 shallots, diced cupdicedapple BEEF 23 Tbsp olive oil Four 8-oz pieces of center-cut beef tenderloin To taste, sea salt cupdemi-glace GLAZED RED CARROTS 3 cups peeled and cut red carrots or whole peeled baby red carrots cupGiancarlo'sBrodo(seeChef'sPantry) cup Riesling vanillabean 2 Tbsp high-quality butter, unsalted 1 Tbsp fresh lime juice 1 Tbsp granulated sugar 2 Tbsp brown sugar 1 tsp candied ginger ASSEMBLY 4 Potato Cakes (see page 142) As needed, Barley Jus (see Chef's Pantry) As needed, Fried Onions (see Chef's Pantry) BACON
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ClubCuisine:CookingwithaMasterChef

1. Inasautpan,heattheoilandbrownthebaconslabonbothsidesuntilgoldenbrown. 2. Preheattheovento240F.Placethebaconinaroastingpanwiththewine,stock,peppercorns,staranise,cloves, shallots, and apple. Cover tightly with foil and roast for 45 minutes. 3. Increasetheoventemperatureto375F.Removethefoilandcookforanother15minutes. 4. Chill the bacon and cut it into 1- or 2-in. pieces. Deep fry or roast the bacon pieces until crisp. BEEF 1. Preheattheovento400F.Heatacast-iron pan and add oil. 2. Season the tenderloins with salt. In the hot pan, brown them on all sides until nicely browned. 3. Place the tenderloins on a rack in a roasting pan and roast in the oven for 34 minutes. 4. Brush the demi-glace on the meat, then finish roasting until desired doneness. 5. Let the meat rest on the rack 35 minutes before slicing. GLAZED RED CARROTS 1. Cook the carrots, brodo, wine, vanilla bean, and butter in a large skillet over medium heat for 1012 minutes or until the liquid is evaporated. 2. Reduce heat to medium-low. Stir in the lime juice, sugars, and ginger. Cook for 5 minutes, stirring occasionally, or until carrots are glazed. Remove the vanilla bean and toss carrots with candied ginger. ASSEMBLY 1. Place 1 Potato Cake on each plate and garnish with Fried Onions. Slice the tenderloins into 3 or 4 slices each and place around the cake. Place carrots on plate, spoon barley jus around the plate, and distribute the crisp bacon pieces.

Fillet of Beef Roasted in Coffee Beans with a Velvet Chile Sauce

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Serves: 4 2 Tbsp olive oil 1 Tbsp pureed roasted garlic cupdicedonion 3 oz ancho chiles, chopped 1 oz tomato paste cupstrongcoffee cuproastedredpeppers cupChickenBrodo(seeChef'sPantry) 1 Tbsp chili powder 2 Tbsp high-quality cocoa powder 1 cup Veal Demi-Glace (see Chef's Pantry) 2 Tbsp butter, unsalted, cold and diced To taste, salt To taste, freshly ground black pepper 4 Tbsp grapeseed oil 2 Tbsp butter, unsalted Four 5-oz center-cut fillet mignon steaks 1 cup ground high-quality coffee 1. Heat the olive oil in a heavy-bottomedsautpanandsautthegarlic,onions,andchiles.Addthetomatopasteand cook for 12 minutes. Add the coffee, deglaze, and simmer 23 minutes. 2. Add the red peppers, broth, chili powder, and cocoa powder, and simmer for 25 minutes. 3. Place the mixture in a blender or food processor and blend until smooth. 4. Fold in 1 cup hot Veal Demi-Glace. Stir in the butter. Adjust seasonings and consistency, if needed. 5. In a stainless-steelheavybottomedsautpan,heatthegrapeseedoilandbutter.Coatthesteakswellwiththe groundcoffee.Sautthesteaksovermediumheatuntilalightbrowncrustforms,23 minutes per side. Do not overbrown, as the coffee will become bitter. 6. Placethebrownedmeatonarackina350Fovenandroasttodesireddoneness. 7. Let the meat rest 12 minutes, plate, and coat with chili sauce. Chef's Note: For safety, be careful not to overfill the blender with hot food, and be sure to build up blending speed slowly. Chef's Note: Serve this dish with rice and beans for a real treat.

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