Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

I recently did some recipes for my client 7 Barrels for their holiday promotional marketing and social media campaign. Featuring their Traditional Balsamic Vinegar, White Balsamic Vinegar and White Truffle Extra Virgin Olive Oil, I created this delicious Truffle Steak Au Poivre and some amazing Cheesy Truffle Potato Stacks. Perfect for a chilly Winter evening, special occasion or holiday celebration!

Truffle Steak Au Poivre

This steak is so tender and melts in your mouth! This Truffle Steak Au Poivre has a crust made with crushed black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea salt and chopped fresh herbs. Divine!

Truffle Potato Stacks

These Cheesy Truffle Potato Stacks are so delicious and cute you won’t be able to eat just one. Thin sliced potatoes stacked and roasted in a muffin tin with luscious butter, truffle oil, parmesan cheese, cheddar cheese and garlic, topped with a sprinkle of fresh thyme and coarse sea salt. YUM!

Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4

These delicious steaks and cheesy potato stacks are made with luscious 7 Barrels truffle oil, traditional balsamic and white balsamic vinegar. The perfect combination for an elegant holiday dinner or special occasion.

Ingredients

  • Truffle Steak Au Poivre Ingredients:
  • 2 (8-ounce) NY Strip Steaks, 1 inch thick, trimmed
  • 1 teaspoon coarse sea salt (Maldon or Fleur de Sel)
  • 2 tablespoons cracked peppercorns (black or mixed)
  • 1 tablespoon Seven Barrels Truffle Olive Oil
  • 2 tablespoons unsalted butter, divided
  • 1/3 cup shallots, finely chopped
  • ½ cup low-sodium beef broth
  • 2 tablespoons Seven Barrels Traditional Dark Balsamic vinegar
  • Coarse sea salt and chopped herbs, for garnish (optional)
  • Cheesy Truffle Potato Stacks Ingredients:
  • 4 medium potatoes (Russet, Idaho or Yukon Gold)
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon garlic powder (or 1 garlic clove, minced)
  • ¼ cup butter, melted
  • ¼ cup Seven Barrels Truffle Olive Oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup sharp white cheddar, finely shredded
  • Coarse sea salt, for garnish
  • 2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
  • 1/4 cup Seven Barrels White Balsamic, for drizzling

Instructions

  1. Make the Steak:
  2. Heat a large cast iron skillet over high heat. Pat steaks dry with paper towels and sprinkle with salt evenly.
  3. Crack the peppercorns with the back of a heavy skillet or spice grinder (coarsely ground) and press onto both sides of the steaks.
  4. Add Seven Barrels Truffle olive oil and 1 tablespoon of butter to the cast iron skillet; swirl to melt and coat the pan.
  5. Place the steaks in the heated skillet and cook 3 minutes on each side (for medium-rare), drizzling olive oil and butter from the pan over the top of the steaks with a spoon while cooking to get a nice brown sear. Remove the steaks from the pan and let rest for 5 minutes to let juices resettle, then cut each steak in half.
  6. While the steaks are resting, add the shallots to the pan and sauté for a minute or two until slightly tender and golden.
  7. Stir in the beef broth and Seven Barrels Traditional Dark Balsamic vinegar, scraping the pan to loosen the browned bits. Bring to a boil and cook for 2 minutes and reduce liquid by half. Remove from heat; stir in remaining tablespoon of butter to make the balsamic pan sauce. Garnish with additional coarse sea salt and fresh herbs, if desired.
  8. Serve immediately with a side of vegetables (mashed potatoes, sautéed asparagus or green beans), a simple mixed greens salad with Seven Barrels olive oil and balsamic vinegar, and a glass of full-bodied red wine (Cabernet Sauvignon).
  9. Make the Cheesy Truffle Potato Stacks:
  10. Preheat the oven 400 degrees F.
  11. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
  12. In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
  13. Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
  14. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
  15. Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.
http://www.theartfulgourmet.com/2018/01/10/truffle-steak-au-poivre-cheesy-truffle-potato-stacks/

Rochester-Style Chicken French & Lemon Broccolini

 

Rochester-Style Chicken French & Lemon Broccolini
Rochester-Style Chicken French & Lemon Broccolini

This is an amazing dish that is popular in my hometown in Upstate Rochester, NY. The Italian-American immigrants first introduced this dish in NYC and then migrated Upstate. The recipe stems from the French Veal Francaise or Chicken Francaise dish, which uses lightly-floured thin veal or chicken cutlets, which are then coated with a parsley-parmesan cheese-egg mixture and sauteed until golden brown. The luscious sauce is made with garlic, butter, lemon, white wine or sherry, and parsley which is served over the top of the golden brown chicken. I decided to serve this with steamed broccolini, a Chinese broccoli that is similar to Broccoli Rabe, and topped it with the lemon butter sauce and an extra splash of fresh lemon juice for a light and healthy dinner.

This dish has a lovely tangy and buttery flavor with the lemon, wine and garlic, and the flour coating is super light as I made it with an ultra-fine flour (Wegman’s Pan-Searing Flour) or you could use Wondra, then seasoned it with salt and pepper and a hint of cayenne. If you want to use sherry instead of a white wine, this will give you a sweeter flavor to the sauce. I made my sauce with a Marlborough New Zealand Sauvignon Blanc which is light and fruity and gives it a nice semi-sweet tangy flavor.

Serve the chicken and broccolini with some crusty french bread or some pasta (with more lemon-butter sauce, parmesan cheese and parsley over the top!) and a glass of white wine. Enjoy!

Chop the parsley

Mince the parsley for the egg, cheese and parsley mix.

Prep the wet and dry ingredients

Prep the wet and dry ingredients to dip the chicken in (flour first, egg-cheese-parsley mixture second).

Saute the chicken in olive oil for approx. 6 minutes on each side until golden brown.

Saute the chicken in olive oil in a large saute pan over medium heat for approx. 6 minutes on one side.

Flip chicken over and saute another 6 minutes until golden brown.

Flip chicken over and saute another 6 minutes until golden brown. Remove from pan and set aside, covered in a foil tent.

Remove chicken and set aside. Saute minced garlic for 1-2 minutes.

Saute minced garlic for 1-2 minutes.

Add wine, and bring to a boil.

Add wine, scraping up brown bits from the bottom of the pan, and bring to a boil.

Add broth and lemon juice and turn heat to high, bringing to a boil.

Add broth and lemon juice and let cook for approx. 5-7 minutes to reduce liquid by half. Stir in cold butter and red pepper flakes.

Return chicken to the pan and bring to a boil, cooking for another 5 minutes to let liquid reduce and infuse flavors in the chicken.

Return chicken to the pan and bring to a boil, simmering for another 5-10 minutes to let liquid reduce further and infuse flavors in the chicken. Throw in some extra chopped parsley. Remove from heat.

IMG_3403

Meanwhile, bring a large pot of water to a boil. Insert steamer basket with broccolini and steam covered for about 5 minutes.

Lemon Broccolini

Remove cover and let cook over boiling water for another 5 minutes or so, until broccolini is fork tender but still bright green.

Plate the chicken and broccolini and spoon the lemon-wine-garlic butter sauce over the top of both. Season with additional salt and pepper to taste.

Plate the chicken and broccolini and spoon the lemon-wine-garlic butter sauce over the top of both. Season with additional salt and pepper to taste.

Garnish with fresh lemon juice and chopped parsley.

Garnish with fresh lemon juice and chopped parsley.

Enjoy with a glass of white wine and some crusty Italian bread.

Enjoy with a glass of white wine and some crusty Italian bread or pasta (with some of that luscious buttery-lemon-wine sauce over the top).

Bon appetit!

Bon appetit!

Rochester-Style Chicken French & Lemon Broccolini

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4

This is an amazing dish that is popular in my hometown in Upstate Rochester, NY. The Italian-American immigrants first introduced this dish in NYC and then migrated Upstate. The recipe stems from the French Veal Francaise or Chicken Francaise dish, which uses lightly-floured thin veal or chicken cutlets, which are then coated with a parsley-parmesan cheese-egg mixture and sauteed until golden brown.

The luscious sauce is made with garlic, butter, lemon, white wine or sherry, and parsley which is served over the top of the golden brown chicken. I decided to serve this with steamed broccolini, a Chinese broccoli that is similar to Broccoli Rabe, and then topped it with the lemon butter sauce for a fresh and healthy Sunday dinner. It has a lovely tangy and buttery flavor with the lemon, wine and garlic, and the coating is super light as I made it with an ultra-fine flour (Wegman's Pan-Searing Flour) or you could use Wondra, or a regular flour then season it with salt and pepper and a hint of cayenne.

If you want to use sherry instead of a white wine, this will also give you a sweeter flavor to the sauce. I made this with a Marlborough New Zealand Sauvignon Blanc which is light and fruity and gives it a nice semi-sweet tangy flavor.

Ingredients

  • CHICKEN FRENCH:
  • 1/4 cup olive oil/canola oil blend for sauteing (I used Colavita Garlic Oil Blend)
  • 1 1/2 pounds boneless, skinless chicken breast cutlets
  • 2-3 eggs
  • 1/4 cup shredded Parmigiano Reggiano cheese
  • Kosher salt and fresh ground black pepper
  • Dash of cayenne pepper
  • 1 tablespoon fresh chopped parsley
  • 1/2 cup of superfine flour (Pan Searing flour or Wondra)
  • LEMON BUTTER SAUCE:
  • 1-2 garlic cloves, minced
  • 1/2 cup white wine or sherry
  • 1 cup chicken broth
  • Juice from 1 1/2 lemons (about 1/4 cup)
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoons cold butter, cut into pieces
  • Lemon wedges, for garnish
  • 1-2 tablespoons fresh chopped parsley, for garnish
  • BROCCOLINI:
  • 1 bunch broccolini, trimmed
  • Lemon Butter sauce (see above)
  • lemon, S&P for garnish

Instructions

  1. CHICKEN FRENCH:
  2. Heat oil in a large non-stick saute pan over medium heat.
  3. Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne and fresh parsley in a large mixing bowl.
  4. Place flour in another flat bowl and season with salt and pepper to taste.
  5. Rinse and pat dry chicken breasts, then dredge each one in flour first (left hand), then egg mixture (right hand).
  6. Place chicken into the heated saute pan and cook for 6 minutes on one side. Flip chicken over and saute for another 6 minutes until golden brown.
  7. Remove from pan and set aside, covered with a foil tent.
  8. LEMON BUTTER SAUCE:
  9. In the same skillet, saute the minced garlic for 1-2 minutes, being careful not to burn.
  10. Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
  11. Pour in the chicken broth and lemon juice and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
  12. Stir in the butter and whisk until it melts.
  13. Add chicken back into the pan with the sauce and let simmer another 5-10 minutes.
  14. Place chicken on serving plate with the steamed broccolini and spoon lemon butter sauce over the top of both.
  15. Garnish with lemon wedges and additional chopped parsley if desired.
  16. BROCCOLINI:
  17. Steam broccolini for about 5 minutes, covered. Remove lid and steam for another 5 minutes until fork tender but still bright green.
  18. Top broccolini with Lemon Butter sauce, additional lemon, salt and pepper to taste.
http://www.theartfulgourmet.com/2013/03/17/rochester-style-chicken-french-lemon-broccolini/

Other recipes you may enjoy:

Veal Francese

Closet Cooking’s Chicken Piccata

Martha Stewart’s Chicken Paillards in Lemon Butter Sauce

Wine-Braised Chicken with Shallots, Fennel, Carrots and Pancetta

Wine-Braised-Chicken

This lovely braised dish is the perfect remedy for a cold Winter evening, slow cooked and full of goodness. The recipe calls for chicken thighs which are braised in white wine, and chock full of healthy veggies such as fennel, shallots, carrots, garlic and thyme. Add some crunchy fried pancetta to the mix and you’ve got an amazing twist on the classic Coq au Vin recipe, which is normally made with the addition of mushrooms, red wine or brandy. Top off the dish with the savory pan sauce, lemon zest and some fresh parsley and fines herbes and you’ve got yourself a hearty dinner that is sure to please a crowd for a dinner party or just you and your significant other when you’re tucked away from the cold. Serve with a crisp white wine (such as Dry Reisling, which is used in this recipe) and some crusty garlic bread. YUM!

Ingredients

1/4 cup olive oil
8 bone-in, skin-on chicken thighs (about 3 lbs)
Kosher salt and freshly ground pepper
7 oz. pancetta, diced (1 heaping cup)
8 medium shallots, lobes separated and halved
4 medium carrots, cut into 3/4 inch thick slices
1 small bulb fennel, cored, trimmed and cut into 3/4 inch dice
2 large cloves garlic, finely chopped
4 springs fresh flat leaf parsley
4 springs fresh thyme
1-2 bay leaves
2 cups dry fruity wine, Alsatian or German dry Reisling
2 cups chicken broth (low-sodium)
1 cup water mixed with 1 tbsp Knorr’s Chicken Flavor Base
2 tbsp thickening flour
1/4 tsp finely grated lemon zest, for pan sauce
dash of fennel fronds, for pan sauce
dash of chopped thyme, for pan sauce
1 tbsp dried fines herbes (tarragon, chives, parsley, chervil)
1 tbsp chopped fresh flat leaf parsley

Preparation

Preheat oven to 300 degrees F and place rack in bottom third of oven, tall enough to fit a large Dutch oven.

Browned Chicken

Heat 2 tbsp of the oil in a 7-8 quart Dutch oven over medium high heat. Season the chicken with 1 tsp salt and 1/2 tsp pepper. Arrange the chicken slices skin side down in the pot in a single layer and sear, flipping once until golden brown all over, about 10-13 minutes. Transfer chicken to a plate.

Fennel-Carrots-Shallots

Meanwhile, chop the pancetta into a dice and the vegetables for browning.

Cooked-Pancetta

Cook the pancetta in the pot until well browned all over, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off and discard the fat, reserving 1 tablespoon.

Braised-Vegetables

Heat remaining 1 tbsp oil in the pot over medium-high heat. Cook the shallots, carrots, and fennel, stirring occasionally, until lightly browned about 7 minutes. Add the garlic and cook, stirring frequently, until its aroma subsides, about 1 to 2 minutes.

herbs-and-garlic

Tie the parsley sprigs, thyme, and bay leaves together in a small cheesecloth sachet and add the herb bundle to the pot, along with the wine.

Herb-Sachet

Simmer briskly, scraping the bottom of the pot to loosen the brown bits.

Chicken-Broth

Add the chicken broth to the pot and stir for a few minutes, allowing the herb essence to infuse the broth.

Chicken-in-Broth

Return the chicken and pancetta to the pot, arranging the chicken in a single layer. Bring to a simmer and cover, transfer to the oven.

Chicken-and-Veggies

Braise the chicken until the meat is fork-tender and just starting to come away from the bone, 30-45 minutes. Transfer the chicken to a serving platter or large dish with a slotted spoon and tent with foil.

Sauce-Reduction

Add 2 tablespoons of flour to the sauce in the pot, whisking to dissolve, and bring to a boil over high heat. Reduce sauce to approximately 2 cups about 15 minutes, until thickened.

Lemon-and-Parsley

Stir in the lemon zest and season with salt and pepper. Throw in a few fennel fronds and chopped thyme leaves and stir. Pour the sauce over the chicken and serve sprinkled with the chopped parsley and fines herbes. Serve with a glass of crisp, dry white wine and some crusty garlic bread to mop up the sauce. ENJOY.

Serves 4.

Recipe adapted from Fine Cooking One-Pot Meals, Fall 2011.

 

Related Posts Plugin for WordPress, Blogger...