Max1
Head Chef
I don't know how many people actually know this, but I have a buddy living with me, recently it was his birthday. I wanted to make something that was good for a change.
So I made the following:
Manhattan Steak Fillets, with Pan Bordelaise Sauce, Bourbon Glazed Carrots, Mushroom Risotto, Sliced Mushrooms, and a Garden Salad.
I started out by slicing up the mushrooms, onions and shallots.
Once the veggies were done, I trimmed the steaks, and discarded all of the fat, took all the trimmings and chopped them into hamburger sized pieces.
Once I got the trimmings to the size I wanted, I placed it into a pan, and started to brown it.
When the trimmings were about 80% browned, I added the shallots, and onions. I continued to cook down until the shallots, and onions became transparent.
After the onions started to caramelized I added in 1 cup of Red Wine to deglaze the pan, then waited for that to reduce. Remember cook with what you would drink.
Once this has reached the point of deglazing that you want, add in two cups of beef stock, low sodium if you have it.
When you have the beef stock added, bring to a simmer, then reduce heat to low, and leave on the burner for an hour and a half to reduce.
Now I started on the prep for the rest of my dinner. I first started by browning up the sliced mushrooms. I also made sure to reserve about a half cup of mushrooms for the risotto.
Since I had started the mushrooms, I also got the risotto going at the same time. I added the reserved mushrooms, onions, shallots, and a couple tabs of butter, in a large sauce pan on medium-high heat, cooked untill the onions turned transparent.
Then added in the Orzo, and cooked until it turned a golden brown. When the Orzo changed color, I then added in 5 tablespoons of minced garlic, sautéed for 30 seconds then added in chicken stock.
I add in 3 cups of chicken stock into the orzo, in one and a half cup intervals. This finish off with a cup of heavy cream, and 1/2 cup of Romano Cheese.
Next up is the bourbon glazed carrots. This was easy to do, but was time consuming. First thing I melted a stick of salted butter into a medium sauce pan, added in 2 pounds of peeled, and sliced carrots, on medium-high heat. Salted them to get the water to pull out. You want to leave them on the heat until they just start to turn brown. Once this starts to happen, add in 1/2 cup of bourbon. This will deglaze the pan, you will want to let the bourbon reduce, then to the last part, add in a 1/2 cup of brown sugar, and let this all reduce again.
Now it's time to get back to the pan sauce. By now an hour and half had passed, the sauce should be reduced quite far. With a strainer, you want to strain all the meat, and press it down quite firmly in the strainer to get every drop of the liquid.
Once all the meat is strained discard the meat and take all the fat off the liquid. You can achieve this with a laddel. You should end up with about a cup of liquid. Set this aside.
Now onto final prep. The steaks should have been in the fridge for atleast 12 hours uncovered. Let them come up to room temp. Get a large sauce pan on medium-high. Add in a tab of butter, and sear steaks on both side at 4 minutes per side. Cook all steaks set aside to rest for 15 minutes, this will alot you the time to do final prep on your Bordelaise sauce.
Add reserved liquid to fonded pan on medium-high heat. The high heat will help to reduce sauce. Add in any drippings from resting steaks. all the while, while deglazing pan. Once level of reduction is reached, remove from heat, and add in 2 tabs of unsalted butter, stirring constantly until butter has dissolved. You are now ready to plate your food. Make sure you warm your dishes prior to serving.
Here is my dinner plated. This took me upwards of 6 hours to prepare, but was well worth it. The steak was so tender you would have thought it was a Fillet Mignon. I hope someone else here tries it, you will not be disappointed.
So I made the following:
Manhattan Steak Fillets, with Pan Bordelaise Sauce, Bourbon Glazed Carrots, Mushroom Risotto, Sliced Mushrooms, and a Garden Salad.
I started out by slicing up the mushrooms, onions and shallots.
Once the veggies were done, I trimmed the steaks, and discarded all of the fat, took all the trimmings and chopped them into hamburger sized pieces.
Once I got the trimmings to the size I wanted, I placed it into a pan, and started to brown it.
When the trimmings were about 80% browned, I added the shallots, and onions. I continued to cook down until the shallots, and onions became transparent.
After the onions started to caramelized I added in 1 cup of Red Wine to deglaze the pan, then waited for that to reduce. Remember cook with what you would drink.
Once this has reached the point of deglazing that you want, add in two cups of beef stock, low sodium if you have it.
When you have the beef stock added, bring to a simmer, then reduce heat to low, and leave on the burner for an hour and a half to reduce.
Now I started on the prep for the rest of my dinner. I first started by browning up the sliced mushrooms. I also made sure to reserve about a half cup of mushrooms for the risotto.
Since I had started the mushrooms, I also got the risotto going at the same time. I added the reserved mushrooms, onions, shallots, and a couple tabs of butter, in a large sauce pan on medium-high heat, cooked untill the onions turned transparent.
Then added in the Orzo, and cooked until it turned a golden brown. When the Orzo changed color, I then added in 5 tablespoons of minced garlic, sautéed for 30 seconds then added in chicken stock.
I add in 3 cups of chicken stock into the orzo, in one and a half cup intervals. This finish off with a cup of heavy cream, and 1/2 cup of Romano Cheese.
Next up is the bourbon glazed carrots. This was easy to do, but was time consuming. First thing I melted a stick of salted butter into a medium sauce pan, added in 2 pounds of peeled, and sliced carrots, on medium-high heat. Salted them to get the water to pull out. You want to leave them on the heat until they just start to turn brown. Once this starts to happen, add in 1/2 cup of bourbon. This will deglaze the pan, you will want to let the bourbon reduce, then to the last part, add in a 1/2 cup of brown sugar, and let this all reduce again.
Now it's time to get back to the pan sauce. By now an hour and half had passed, the sauce should be reduced quite far. With a strainer, you want to strain all the meat, and press it down quite firmly in the strainer to get every drop of the liquid.
Once all the meat is strained discard the meat and take all the fat off the liquid. You can achieve this with a laddel. You should end up with about a cup of liquid. Set this aside.
Now onto final prep. The steaks should have been in the fridge for atleast 12 hours uncovered. Let them come up to room temp. Get a large sauce pan on medium-high. Add in a tab of butter, and sear steaks on both side at 4 minutes per side. Cook all steaks set aside to rest for 15 minutes, this will alot you the time to do final prep on your Bordelaise sauce.
Add reserved liquid to fonded pan on medium-high heat. The high heat will help to reduce sauce. Add in any drippings from resting steaks. all the while, while deglazing pan. Once level of reduction is reached, remove from heat, and add in 2 tabs of unsalted butter, stirring constantly until butter has dissolved. You are now ready to plate your food. Make sure you warm your dishes prior to serving.
Here is my dinner plated. This took me upwards of 6 hours to prepare, but was well worth it. The steak was so tender you would have thought it was a Fillet Mignon. I hope someone else here tries it, you will not be disappointed.
