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Sterling Silver® New York Strip Steaks
with Smokey Cannellini Bean Puree,
Dijon Glazed Carrots Pinot Noir Syrup, Pappadam

Serves 4

There are just a few things that make a great chef. A passion for food, incredibly high standards, who you have worked under and, most of all, ingredients! One of the many sayings in the culinary world is, “It’s all been done in terms of techniques (molecular gastronomists may disagree) and styles; the real difference maker is the raw ingredients you start with.”  Sterling Silver® Premium Beef is the difference maker every time.

I made an appetizer portion of this dish for a Savor Dallas pre party at the Milestone Culinary Arts Center recently. It was a huge hit! I’ve added some great Dijon carrots from my Lola days to make an entrée.

Check out the assembly part of this recipe where you will find some tips on “center of the plate” plating techniques I learned from Kent Rathbun at Baby Routh back in the day.

Ingredients

Beans

• 1 lb. Cannellini beans, dry
• ½ Cup EVOO, the best you can find, divided use
• 2 Each Leeks, white part only, cleaned and sliced ¼”
• 2 Each Garlic cloves, minced
• 1 Each Sage bunch, bruised
• 9 Each Parsley sprigs, divided use
• 2 Each, Smoked ham hocks, roasted in a 350 degree oven for 10 minutes
• 1 T Smoked Mexican Salt
• 2 t Black Pepper, freshly ground to taste
• 2 T Molasses
• 2 Quarts Beef stock
• 1 Each Bay Leaf
• 2 T Lemon Juice, fresh squeezed

Pinot Noir Syrup

• 1 Cup Pinot Noir wine, good quality
• 1 T Brown sugar
• 1 Clove garlic, minced
• 1 TShallot, minced
• 1 Each Parsley sprig
• 1 Each Thyme sprig
• Pinch of smoked Mexican salt

Steak

• 4 Each 16 oz. Sterling Silver® New York Strip Steaks
• 1/4 Cup EVOO
• 1 T+1 t Mexican smoked Salt
• Black Pepper, freshly ground to taste

Carrots

• 1 T Butter
• Pinch Garlic and shallot minced
• 12 Each Baby carrots, peeled, tops cut to 1/2 “, blanched for 1 minute, chill in an ice bath.
• 1/4 Cup Vegetable broth
• 1 T Dijon mustard
• Pinch of sugar
• Salt and pepper to taste
• 1 T Parsley, chopped

Method

Beans

• Put the dried beans in a medium bowl, cover the beans with water by at least 1”. Leave them in the refrigerator for at least 6 hours or overnight.
• Drain
• Make a sachet with the sage and 5 parsley sprigs.
• Put a 4 quart stock pot over medium heat and add ¼ cup of the EVOO.
• When the EVOO is hot add the leeks and cook until translucent, about 10 minutes. Add the garlic and cook 3 minutes more.
• Add the beans, sachet, ham hocks, salt, pepper, molasses, beef stock and bay leaf. Cover, bring to a boil, and then simmer for 30 minutes until the beans are fairly soft.
• Remove beans from the heat. Remove sachet and hocks from the beans. Drain the beans but reserve the liquid. After the hocks have cooled, pick any meat and set it aside.
• Put the beans in the bowl of a food processor, fitted with a steel blade, filling it about halfway. Pulse until smooth adding liquid from the beans as needed.
• Add any meat from the ham hocks along with ¼ cup of EVOO and lemon juice. Continue pulsing in batches until all the beans have been pureed.
• Place the puree in one bowl and stir to incorporate all the batches. Check seasoning. Keep warm.

Pinot Syrup

• Place all the ingredients in a small, heavy bottomed saucepan and gently bring to a boil. Stir occasionally to dissolve the sugar.
• Reduce heat and simmer for about 30 minutes.
• When the bubbles begin to get about the size of a pea and the mixture coats the back of a spoon easily it is ready. You should have around a ¼ cup.
• Strain this mixture, season with salt; keep it in a warm place.

Steaks

• Heat the oven to 400 degrees
• Place a 12” sauté pan over high heat.
• Rub the steaks with the olive oil on both sides.
• Season with smoked sea salt and pepper
• Place the steaks into the sauté pan, big enough to hold all the steaks or do this in batches, and sear for 2 minutes on each side. Move the pan away from the heat source.
• Move the steaks to a sheet tray and place in the oven for about 6 minutes or until a calibrated thermometer place in the center of the steak reaches 125 degrees.
• Place the steaks on a platter and let it rest for at least 10 minutes. Reserve any juices for the Pinot syrup.

Dijon Glazed Carrots

• Heat the butter in a medium sized sauté pan, or the pan you used for the steaks (don’t clean it), over medium high heat.
• When the butter just starts to foam add the garlic and shallot. Sauté until fragrant.
• Add the carrots and sauté for 30 seconds.
• Deglaze the pan with the vegetable stock and reduce until almost dry.
• Add the mustard, sugar salt and pepper. Toss the carrots until the mustard has formed a glaze.
• Add the parsley and toss to distribute evenly.
• Remove the carrots and hold them in a warm place.

Pappadam

Pappadam is a wafer thin East Indian bread made with lentil flour. It is available at Indian markets in various flavors. Pita or naan could be substituted.

• Drop one Pappadam into 350 degree vegetable oil. It will cook in about 20 seconds. Remove it from the oil to drain. It will be very crisp. Break it into ¼’s for garnish. Reserve.

Assembly, center of the plate style

• Think of your plate as the face of a clock with a rod extending straight out from the center. The plate and the rod form a 45 degree angle.
• Place a 4 ounce dollop of the bean puree at about 10 o’clock near the center of a dinner plate.
• Place 3 carrots with the greens end next to the bean puree and the tips pointing between 1 and 2 o’clock
• Slice the steak into 3 equal slices.  Shingle the steak slices in front of the beans and carrots spreading them slightly. The meat should start at about 8 and finish at about 3 o’clock.  A portion of the beans, carrots and the steak should all be touching the imaginary rod coming out of the center of the plate.
• Drizzle a little of the best EVOO you can find over everything.
• Stir any juices from the steaks into the syrup.
• Drizzle a little Pinot syrup on and in front of the steak. 
• Stick a Pappadam into the bean puree, sprinkle the plate with a touch of the Mexican smoked salt and garnish with an Italian parsley leaf.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company