Zesty Peppercorn-Crusted Veal New York Steak with Tabasco Buttermilk Onion Straws and Sartori Parmes

INSTRUCTIONS

1. 1
   For Rub: Combine rub ingredients in small bowl such as steak seasoning and cracked pepper. Press 1 oz rub evenly onto each side of veal steaks. Cover and refrigerate until ready to use.
2. 2
   Sauté chopped garlic in 3/4 cup butter in large skillet until fragrant. Add mushrooms and sauté until tender. Deglaze skillet with wine. Add demi-glace and reduce by 1/3, about 45 minutes. Keep warm; set aside.
3. 3
   Per order: Grill 1 veal steak to medium doneness. Carve into slices and serve with 1 cup Sartori Parmesan Rosemary Mashed Potatoes. Top with 1 oz Tabasco Buttermilk Onion Straws. Ladle 6 oz mushroom sauce in front of veal on bottom of plate. Garnish with rosemary sprig and parsley.
4. 4
   For Sartoni Parmesan Rosemary Mashed Potatoes: Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl; set aside.
5. 5
   Heat half-and-half, 10 tbsp butter and rosemary in large saucepan until butter is melted. Gradually add butter mixture and Sartori Parmesan Cheese to potatoes, mixing on low speed until smooth. Season with salt and white pepper.
6. 6
   For Tabasco Buttermilk Onion Straws: Combine flour, 2 tbsp salt, granulated garlic and black pepper in bowl; set aside. Combine buttermilk and chipotle pepper sauce in another bowl; set aside. Separate onion slices into rings.
7. 7
   Per order: Heat oil to 350°F in deep fryer. Place 1 oz onion rings in buttermilk mixture; remove to shallow container, letting excess liquid drip off. Sprinkle 1/4 cup flour mixture over onions; toss to coat. Fry onions 1-1/2 to 2 minutes or until golden brown; drain on paper towels.

recipe search tags