“Our Signature Steak” - Seared 45-Day Aged Rib Eye
Ingredients:
18 oz Beautifully cut, thick Rib Eye Steak
1 oz Blended Olive Oil and Salt/Black Pepper mixture, as a seasoning.
2 T Bercy Butter (recipe attached)

Method of Preparation:
(Preheat the oven to 375 degrees for finishing the steak) 
Season the steak with the oil, salt and pepper mixture.  Heat up a large steel or cast iron skillet on high heat.  Sear the steak on one side for about 2 minutes (you want to create a crust, also known as a “pan sear”).  Note:  do not move the steak too soon or it will release its juices and slow down the searing process.  Turn the steak over and continue to sear, and then place the pan into the oven.  In approximately 8 minutes, you should have achieved a very nice medium-rare. 

Remove the steak from the pan, allow to rest for a couple of minutes on the serving plate, top with the Bercy butter, serve immediately.  

Compound Butters
Bercy Butter
Ingredients: 
1# Whole Butter (unsalted) (room temperature, soft) 
½ c Shallots (minced)
2 oz. White Wine
1 ea Lemon (juice of)
½ c Chopped Parsley
tt Kosher Salt
tt Fresh ground black pepper

Method of Preparation:
Combine all ingredients into the butter with a rubber spatula or mixer if you are doing a large batch.  Taste for lemon, salt and pepper.

This compound butter is designed for meat, poultry or seafood and should be a balanced flavor of the raw shallot and lemon.

Check the final product for those flavors and add more if desired. 
 

Garlic & Parsley Butter
Ingredients: 
1# Whole Butter (unsalted) (room temperature, soft)
1/4c Garlic (minced)
1 oz Olive Oil
2 oz White Wine
1 c Chopped Parsley
1 ea Lemon (juice of)
tt Kosher salt
tt Fresh ground black pepper

ethod of Preparation: 
Note: The preparations for compound butters often vary depending on the ingredients and their characteristics. There are endless types of compound butters from Anchovy to Zest.

Not all styles are simply raw or fresh ingredients that are combined with butter.

For this variety, aromatize the garlic in the olive oil briefly (do not let it brown), add the wine, reduce by half.

Combine all ingredients into the butter with a rubber spatula (or mixer if you are doing a large batch), taste for lemon, salt and pepper.

This compound butter is designed for Escargot and should have an abundance of fresh parsley. Check the final product and add more parsley if the butter does not appear green.
 

Escargot Bourguignonne
Ingredients: 
1 cn Escargot (purchase a good quality Burgundy Snail, 72 count/can) Purchase Escargot Dishes if desired
1c Chicken stock
1T Garlic (minced)
1T Shallots (minced)
1/4c Burgundy Wine
tt Fresh Herb, Thyme
tt Kosher Salt
tt Fresh Ground Black Pepper
2 oz. Whole Butter (unsalted)

Method of Preparation:
Rinse the snails in cold water. Combine snails and all ingredients in a medium sauce pot. Bring to a simmer for about 15 minutes, test the snails for tenderness and taste.

At this point, the snails are ready for baking with the garlic & parsley compound butter in the escargot dishes.
 

Cauliflower Risotto
Ingredients: 
Recipe yields 4 portions
4c Seasonal Cauliflower Varieties (chopped, fine)
1/4c Shallots (minced)
1T Garlic (minced)
1 oz. Olive Oil
2 oz. Butter (whole, unsalted)
4 oz. Heavy Cream
1/4c Reggiano (grated)
tt Kosher Salt
tt Fresh Ground Pepper

Method of Preparation: 
Select a variety of different colors of cauliflower; many markets have a mixture called “carnival.” 

Using a chef’s knife, roughly chop the cauliflower (some of each color if available).

In a sauté pan, aromatize the shallots and garlic with the olive oil. Add the cauliflower and cook for 1 minute on medium heat. Add the butter and the heavy cream and increase the heat slightly.  The mixture will foam up and reduce to a smooth creamy texture. The cauliflower should not be mushy, rather it should have a slight firmness similar to an Arborio rice risotto.

Finish with Reggiano, salt and pepper.
 

Pan Seared Duck Breast, Cabernet Reduction Sauce
Ingredients:
1 ea Boneless, Long Island Duck Breast (lightly trimmed of the edge fat, score the skin)
tt Kosher Salt
tt Fresh-Ground Black Pepper
4 oz Cabernet Wine
1 oz Whole Butter (unsalted)

Method of Preparation: 
In a medium-sized steel or cast iron skillet, over high heat, place the duck skin (fat) side down. Allow this to cook for a couple minutes until very crispy and brown.  Note:  as with the Delmonico steak, it is important not to move the product too soon or it will release its juices and slow down the searing process. 

Turn over to brown the flesh side of the duck, lower the heat.  Season with salt and pepper, continue to cook for several minutes.  You can turn the duck breast a few times to allow it to cook through to your desired degree of doneness; I suggest medium-rare.  This may take up to 6-8 minutes, as it does cook very quickly. 

Remove the duck breast from the pan, allow to rest.  Discard half of the rendered fat from the pan and deglaze the pan with the cabernet wine.  Reduce the wine by half and add the butter, remove from heat and swirl the butter until it is melted and the sauce has lightly thickened.  Check the taste for salt and pepper and you may want a touch more butter. 

Slice the duck breast a few times, serve with cauliflower risotto (recipe attached) and lace the reduction sauce along the edge of the duck, creating a slight pool on the plate.