Ingredients: (Makes 6 Portions)
Strip Loin Steak - 20 oz
Brandy - 2 Tbs.
Shallots - 2 Tbs. minced
Egg yolks - 6
White Pepper - 1/2 tsp.
White Wine Vinegar - 1.5 fl. oz.
Lemon Juice - 1 fl. oz.
Clarified Butter - 1/2 pt.
Salt and Pepper - To Taste
Fresh Jalepeno - 1; minced with seeds and stems removed
Eggs - 6
White Vinegar - 2 Tbs.
French Bread - cut in slices
Butter - melted
Directions, Poached Eggs
Add Vinegar to 3 Qt. pot of slowly boiling water. Crack egg into a ladle and gently slip egg into water. Cook for about 3-4 minutes and remove with slotted spoon.
Directions, Jalapeno Hollandaise
Finely chop jalapeno and sauté in butter for about a minute. Combine jalapeno, white pepper, vinegar and egg yolks in a stainless steel bowl and begin whisking constantly. Place bowl over a pot of gently boiling water to create a double boiler. Continue whisking while removing and replacing steel bowl over pot. Start adding clarified butter and lemon juice slowly. Continue whisking until emulsion begins. Be careful not to cook the egg yolks. Reserve in a warm place.
Spread melted butter on French bread slices and place in a hot skillet until slightly crispy.
Season steak and roast to 140 degrees for medium rare or preferred internal temperature. Let steak rest then slice. Add olive oil to pan and sauté shallots for about a minute. add sliced steak and deglaze with brandy. Flambé and remove from heat.
Place crostini on a plate. Top with about 4 oz of sliced steak with brandy glaze. Add poached egg. Cover with hollandaise.
Presented by: Brandon Wilson, Gonzo Gourmet
For more information on Chef Brandon and Gonzo Gourmet, visit Gonzogourmetfood.com or facebook.com/gonzogourmet; call 770-733-0490; or email firstname.lastname@example.org.
Air Date: February 18, 2014