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When the Tandem Tasters interviewed Chef Juan Murillo at 38 Central, he also shared a recipe for great NY Strip recipe shown below. 38 is located at 38 N Central, Medford, OR, 541 776-0038, http://www.38oncentral.com.
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NY Strip on A Potato-Onion Rosti, Pan Seared and Presented on a Potato and Sweet Onion Rosti Topped with Mushroom Duxelle and Finished with a Demi-Glace Using Carpenter Hill Petite Syrah.

Ingredients:

1 pound NY Strip

Sea Salt

Butter or Olive Oil for pan

2 to 3 Yukon Gold potatoes

1/2 Medium Sweet Onion

1 tblsp fresh rosemary

Sea salt & pepper to taste

Duck fat for frying

1/2 lb fresh mushrooms, diced

3 oz fresh sweet onion, diced

2 oz fresh shallot, diced

2 oz fresh chopped parsley (flat leaf or Italian)

4 to 5oz dry white wine (of good quality – caution! NEVER USE “COOKING WINE”!!!

3 tblsp Unsalted butter

Directions:

Demi-Galce

A traditional finish sauce, true demi-glace will take days to prepare. One option available for home cooks is to reduce down a beef stock, or to look for prepared demi in the refrigerated section of better stores. Should you wish to reduce down your own or a store bought beef stock:


Take 16 oz of fresh beef (or veal) stock and put on boil.

Add 1 small can of tomato paste and cook down with 1 cup red wine and 1 chopped shallot, 2 bulbs chopped garlic.

Bring to high boil and reduce heat to a slow boil.

Cook until 1/2 the liquid is gone.

Strain and continue to simmer the liquid until again reduced by half.

The sauce is ready when it becomes very thick and clings to a spoon when dipped. Add small cubes of butter at the last moment and whisk until a deep and glossy sheen.


Easy to prepare and able to hold for several days.


Mushroom Duxelles

Heat the butter in a saute pan and add the onion, shallot and mushrooms.

Stir and cook over med/high heat.

Allow the mushrooms to give up their moisture, add salt and pepper and continue to stir.

Add white wine and fresh parsley. Cook and stir until all moisture is absorbed.

Pull from heat. Can be wrapped and refrigerated for up to 4 days.


Chef Juan takes a NY Strip (though other cuts will work well here too – skirt, loin or rib eye have great flavor too!) lightly salts with sea or kosher, and sears in an iron pan on high heat. He looks for a good crust and then puts the pan in a 350 oven to finish (about 5 to 7 min. depending on color desired – we aim for Medium Rare).

Culinary Yours,

The Tandem Tasters
Maralyn D. Hill and Brenda C. Hill
International Food Wine & Travel Writers Association

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