Petite Tender Steak with Potato Dumpling and KW Craft Apple Cider Glazed Beets
Course Main Course
Prep Time 30 minutesminutes
Cook Time 23 minutesminutes
Servings 6servings
Author Student Chefs Gabrielle Cow and Hillary Masha, Team Top Touques
Ingredients
Kartoffelklöße (German Potato Dumpling):
8oz(250 g) Russet Potatoes, steamed until tender
3oz(90 g) All Purpose Flour
2oz(60 g) Balderson Royal Canadian Cheddar, grated
1Egg
1tsp(5 mL) Salt
¼tsp(1.25 mL) Nutmeg
1Cup(250 mL) Panko Breadcrumbs
5tbsp(75 mL) Lactantia Butter - unsalted
1tsp(5 mL) canola oil
Apple Cider Glazed Baby Beets:
3small EACH golden beets and red beetswhole
8fl oz(250 mL) KW Craft Apple Cider
5Garlic clovesroughly chopped
2tsp(10 mL) Golden Yellow Sugar
1tsp(5 mL) Canola oil
Petite Tender Steak:
2medium beef teres majorpetite tender
1tbs(15 mL) Club HouseⓇ La Grille Cracked Black Pepper with Onion and Garlic Seasoning
6garlic clovesoven roasted
4garlic clovescrushed
4sprigs thyme
1tbsp(15 mL) EACH Lactantia Butter - unsalted and Canola oil
6Swiss chard leavesblanched
8oz(250 g) caul Fat
Ground Beef Farce:
8oz(250 g) beef teres major trim
1shallotlarge diced, cooked until translucent
4oz(60 g) California Walnuts, chopped and ground
3California Prunes finelychopped
3tbsp(45 mL) panko breadcrumbs
2tbsp(30 mL) parsley, finely chopped
1tbsp(15 mL) Black Diamond Parmesan
1/4tsp(1.25 mL) EACH Club HouseⓇ Paprika and caraway seeds, ground
1/4tsp(1.25 mL) EACH ground black pepper and ground white pepper
California Prune Demiglace:
1tbsp(15 mL) Lactantia Butter - unsalted
1EACH Shallot and garlic cloveminced
1tbspapple cider vinegar
1cup(250 mL) beef stock
¼cup(60 mL) EACH prune juice and California Prunes
1tsp(5 mL) maple syrup
4sprigs of thyme
Instructions
Kartoffelklöße (German Potato Dumpling):
Grate the potatoes into a mixing bowl. Add the flour, cheese, nutmeg, and salt. Mix lightly until just combined. Add the eggs and mix well to form a stiff dough. Work in more flour if necessary. Divide the dough into six equal portions. Roll each piece into a ball. Heat the butter and oil in a sauté pan and add the bread crumbs. Sauté for a few minutes, until the crumbs are toasted until light brown. Set aside. Place the dumplings in a pot of boiling salted water. Stir so they rise to the top and don’t stick to the bottom of the pan. Simmer 10 minutes. Remove with a slotted spoon and place in a single layer in a hotel pan (or onto serving plates). Top with the toasted buttered bread crumbs
Apple Cider Glazed Baby Beets:
Simmer beets for approximately 45 minutes. Drain, cool, and peel. Cut beets in half and set aside. For the sauce; In a heavy bottomed sauce pan, set over medium heat, add oil, roughly chopped garlic and cook. Once softened, stir in golden yellow sugar and KW Craft Cider. Allow mixture to reduce until glaze like consistency. Coat reserved beets in glaze and hold for service.
Petite Tender Steak:
Trim teres major, and reserve trim. Portion and season the beef with Club HouseⓇ La Grille Cracked Black Pepper with Onion and Garlic Seasoning, in a large pan, over medium heat, add oil and sear beef on each side. Add crushed garlic, thyme sprigs and butter to the pan and baste the beef.
Grind reserved beef trim with cooked shallots. Combine mixture with the California Walnuts, California Prunes, panko, parsley, parmesan cheese, paprika, salt, and pepper. Make a small pocket in the Petite Tender Steak and insert with a roasted garlic clove.
Lay out chard, place 1 oz (30g) beef mixture and flatten to about ¼ inch (6ml) thickness. Place Petite Fillet Steak in the center and top with 1 oz (30g) beef mixture and flatten to about ¼ inch (6ml) thickness. Enclose the beef parcel in the Swiss chard. Wrap parcel in caul fat. Place in the oven until the temperature reads 130°F (54°C), approximately 8-12 minutes. Remove beef from oven and allow to rest for 10 minutes.
California Prunes Demiglace:
In pan used to cook beef, add butter then chopped shallots and garlic and cook until fragrant. Deglaze pan with apple cider vinegar. Add rest of ingredients. Use wooden spoon to macerate California Prunes in the pan. Simmer for 8 minutes or until desired consistency. Pour through chinois and reserve.
Notes
Chef’s Notes:
Garnish with beet microgreens and herb oil.
Demiglace may be enhanced with, small quantity of cloves, star anise, and cinnamon bark.