The By Now Almost World Famous Pepper Steak
Ingredients:
Beef tenderloin steaks, 8-10 ounces, 3-4 inches tall
1 tsp black pepper, the best you can find
22 Green Madagascar pepper corns
1 tsp sea salt
1 Tbsp olive oil
2 ounces Aquavit
4 ounces heavy cream
4 ounces demi glace
4 ounces unsalted premium butter
Procedure:
Use the very best beef tenderloin: cut from the center two 8-10 oz. steaks, 3-4 inches tall.
Mix and crush 1 tsp of the best black pepper corns you can find with 1 tsp sea salt. Cover steaks with the salt and pepper mixture and let sit for two minutes. Heat frying pan with 1 Tbs olive oil. Brown steaks on all sides, turn heat to medium to finish cooking to desired doneness (rare: one minute on each side; medium rare: one and one half minute on each side). Remove steaks and let rest for five minutes in a deep dish in a warm place. Reserve the juices in the deep dish.
Sauce:
Add two ounces of Aquavit to the pan, ignite and add 4 ounces of heavy cream, let reduce to half and add 4 ounces of demi glace and 22 green Madagascar peppercorns, bring to a boil, reduce for one minute, remove from heat. Whip in 4 ounces of unsalted premium butter, pour over steaks. Drip with juice from the deep dish.
Serves 2 |
| Jens' Restaurant Greek Salad
Serves two for large salads, four for small salads
Ingredients:
2 cups mixed salad greens
1/2 sweet onion. Maui, Walla Walla or red thinly sliced
2 Medium vine ripe tomatoes each cut in to eight wedges - the better the tomatoes the better the salad
10 slices European cucumber
1/2 cup sheep milk feta cheese
1/4 cup Kalamata olives
Dressing:
1 garlic clove crushed and minced
2 Tbs balsamic vinegar
1 tsp Dijon mustard
1/2 tsp chopped fresh oregano
1 tsp chopped fresh flat leaf parsley
Mix above ingredients, add half-cup extra virgin olive oil
Procedure:
In a bowl toss onions, tomatoes, cucumbers and olives with the dressing, arrange salad greens on plates, divide tomato, mix evenly between plates and top with the crumbled feta. |
