Lunchbreak: Hollywood Casino chef Walter Lappay makes pan seared strip steak
Chef Walter Lappay
Pan seared Strip Steak
4oz New York strip steak (prime)
sea salt and Pepper
Brush steak with olive oil, season steak with salt and pepper. Heat a cast iron skillet over high heat. Add steak to pan; cook 2 minutes on each side and sear all the sides until browned. Heat the oven at 250 degrees put steak in for about 10 minutes for medium rare. Remove steak from the oven let it rest for five minutes.
Braised Root Vegetables
2 Tbs butter
1 garlic glove, minced
10 pearl onions
4 tri-colored carrots peeled and cut medium size
4 parsnips peeled and cut medium size
2 turnips peeled and cut same size with parsnips and carrots
1 Tbs of rosemary, thyme, and parsley
2 cups chicken stock or vegetable stock
sea salt and pepper
Melt the butter in a skillet over medium high heat. Add garlic, onions, carrots, parsnips, and turnips. Season with sea salt and pepper. And sauté for 5 minutes stirring occasionally. Add stock, bring to a boil, reduce to simmer and cover. Cook vegetables until fork tender, about 15 minutes.
5 oz butter
4 potatoes, peeled, cut into barrel using a cookie cutter or with a knife
4 oz chicken stock or vegetable stock
2 garlic cloves crushed
2 sprig thyme
1/2 oz brie cheese
freshly ground black pepper
Heat the oven to 375 F. Heat butter over high heat in a sauce pan. Once the butter is foaming, add the potatoes and fry until deep golden about 4 minutes. Turn over the potatoes and cook the for another 4 minutes or until golden brown on both sides. Carefully pour in the chicken stock, then add the garlic cloves and thyme sprigs. Finish it in the oven for 15 to 20 minutes Until tender. Remove from the oven and top it with brie cheese, grab a torch and Brule’ the cheese.
Red Wine and Hoisin Sauce
8 oz shallots
3 Tbs olive oil
1 garlic clove sliced
1 Tbs ginger sliced
2 Tbs balsamic vinegar
2 cups red wine (cabernet)
2 cups beef stock
2 Tbs hoisin
1 Tbs butter
sea salt and freshly ground black pepper
Put 3 Tbs olive oil in a medium sauce pan, sauté shallots over high heat for about 3 minutes until lightly browned, stirring often. Season with fresh black pepper. Add garlic and ginger, cook it for another 3 minutes stirring often to prevent the shallots burning. Pour in the balsamic vinegar and cook until it reduced away to a syrup, then pour in the red wine and cook until reduced by 1/2. Pour in the stock and bring to boil. Turn down the heat and simmer until reduced by 1/2 again. Strain it in a chinois strainer and discard the shallots, garlic, and ginger. Add 2 Tbs hoisin to the sauce and stir in 1 Tbs butter.
To plate, spoon some red wine sauce on the plate in the middle, cut strip steak in half , place strip steak on the sauce,
Place potato next to steak and take some root vegetables and put them around the potato and steak , garnish with micro greens.