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Beef It Up

Upgrade the classic meat-and-potato dinner with easy and succulent steaks and stuffed tomatoes

Ingredients (per serving)

1 dry-aged New York Strip
½ cup Merlot mushroom sauce
1 broiled stuffed tomato

Steak

Directions

Evenly season the steak with salt and pepper. Coat the steak with vegetable oil. This may be done up to 3 hours before grilling. Brush the grill clean and lightly oil. Place the seasoned steak over the hottest portion of the grill and cook on the first side approximately 4-5 minutes. Turn the steaks over and cook approximately 3-4 minutes to achieve a medium-rare doneness. Remove the steak from the grill and allow to rest 5 minutes.

Broiled Stuffed Tomato

Ingredients

1 medium size tomato, halved and deseeded
¼ cup seasoned Italian breadcrumbs
¼ cup Parmesan cheese, grated
2 tablespoons olive oil

Directions

Combine breadcrumbs, cheese, and olive oil. Mix well. Fill tomato halves with crumb mixture. Place a small pat of butter on each tomato half and bake at 375-degrees for approximately 6-7 minutes, or until lightly browned.

Merlot Mushroom Sauce

Ingredients

8 ounces crimini mushrooms, cleaned and quartered
¼ cups shallots, minced
3 tablespoons lightly salted butter
¼ cup Merlot
2 tablespoons flour
2 cups beef broth
½ teaspoon black pepper, coarse ground
1 teaspoon fresh thyme, de-stemmed and chopped                         

Directions

Melt butter in a heavy bottomed saucepan. Add shallots, thyme, and pepper. Saute until lightly browned. Add mushrooms, and saute until the mushrooms release their juices and all liquid is cooked off. Sprinkle mushroom mixture with flour and immediately stir until there is no visible sign of dry flour. Add beef broth and bring to a boil while stirring thoroughly.  Lower heat to a simmer and reduce sauce to two cups. Taste and adjust with a touch of salt if desired.

Serving Directions

Slice steak  across the grain to assure a tender bite. Place on a plate, in a shingled fashion, and ladle the Merlot Mushroom Sauce across the steak. Place broiled tomato on plate.

Serving suggestion: Go green and serve alongside a mound of steamed haricot verts.


ABOUT THE CHEF

Chef Pauly Dauterive was born into New Orleans’ culinary industry. Growing up, Dauterive worked for his family’s catering business before studying hhospitality management and tourism at the University of Hawaii and continuing his education at the Culinary Institute of America in Napa Valley, California. He is currently Chef Partner of Fleming’s Prime Steakhouse and Wine Bar in Metairie. 


 

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