Mar 9, 2011 Posted in Chef Notes, Entrées

New York Beef Striploin, Morel & Asparagus Salad with Peppercorn Sauce

Published in Chef Notes, Jackson Hole News & Guide, March 9, 2011
Shared by Chef Kevin Gries
Cowboy Steakhouse

Serves 4

4 10 oz. Double R Ranch Striploins or Snake River Farms Wagyu Beef. Brush with olive oil, salt and pepper. Let rest for 20 minutes. Grill to desired temperature, preferably nothing above medium rare.

Asparagus & Morel Salad:

1 lb            asparagus
8                 slices Applewood Sunday Bacon
½             red onion, sliced ¼ inch
1             red bell pepper
16       morels (springtime fresh, if dried, hydrated in 1 c red wine for 2 hours)
2 T             extra virgin olive oil
Juice of 1 lemon

Cook bacon in 350° oven approximately 19 minutes, drain and put aside. Roast red bell pepper for about 20 minutes. Put in a paper bag to steam off skin, peel and seed. Toss asparagus, onions and red peppers in olive oil. Grill onions and asparagus until al dente. Chop bacon, red onion and bell peppers.

 

Peppercorn Sauce:
½ c            butter
¾ c            shallots
1½ oz brined green peppercorns
¾ c             brandy
2 T             Dijon mustard
2 T             flour
Juice & zest of ½ lemon
1 T             Worchestershire Sauce
½ c             veal demiglace
½ c            beef broth
2 t             horseradish
1 t            dried tarragon

Saute shallots and peppercorns in butter. Deglaze with brandy and reduce by half, add flour and create a roux. Add remaining ingredients and reduce heat to simmer for about 11-12 minutes until desired consistency. Reserve for plating.

Place asparagus on plates in pyramid shape, about 8-10 pieces, then bacon and other vegetables. Top with a squeeze of lemon. Place meat on plate and pour sauce over edge of steak. Serve with your favorite potato or rice dish or salad combos.