Tasty Tuesday: George Martin 1989

Posted: Jun 20, 2017 05:00 AM Updated:
SYOSSET -

The chef at George Martin 1989 in Syosset demonstrates how to make a filet mignon and a tuna poke.

Steak Au Poivre recipe
(Feeds Two)

2 each Center Cut Filet Mignon 6oz-8oz 
*can also be prepared with Ribeye Steak, NY Strip Steak or Sirloin)
1 Tbsp. freshly cracked peppercorns
1 teasp kosher salt
2 Tbsp. olive oil
½ Tbsp. room butter, room temp
1 oz Brandy (cognac)
1 Tbsp. finely chopped shallots
½ teasp green peppercorns in brine (found in specialty market)
¼ teasp Dijon mustard
¾ c veal demiglace, or high quality Beef broth reduced by 50%
3 Tbsp. heavy cream

Cook the Steaks:
- Preheat a heavy sauté pan with 1 Tbsp. of the olive oil *medium high
- Brush the steaks with remaining oil and season generously with cracked peppercorns and salt
- Sear the steaks in the pan 2 ½- 3 minutes 
- turn them over and add the butter to the pan, continue to sear the second side an additional 2-3 minutes, continually baste the steaks with the melting butter
- remove steak from the pan and finish on the grill 3-4 minutes per side for medium rare *125° on an instant read thermometer
(optionally steaks can be finished in the oven or broiler) 

While steak is finishing, prepare the sauce in the pan:
- add shallots, green peppercorns and Dijon to the pan 
- remove from the flame and add the brandy * careful as the brandy will flame!
- add demiglace and cream, allow to reduce on simmer about 2 minutes

Finishing:
- remove the steaks from the grill, place them into the pan with the sauce and allow them to rest about 5 minutes
- plate the steaks and sauce them generously with the brandy sauce
- serve any reaming sauce on the side
- ENJOY!!!

Tuna Poke Recipe
(feeds 2)
- 4 oz fresh sushi grade Tuna diced approximately 1/4”
- 1 oz diced cucumber (same size as tuna)
- 1 oz diced, grilled fresh pineapple
- ½ oz finely diced scallion
- 1 tsp toasted sesame seeds
- 2 oz sesame ginger dressing
- ½ ripe avocado, diced

Dressing: *can be prepared in advance
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Mirin (Sake)
- 1tsp Rice vinegar
- 1tsp Honey
- ¼ tsp Chopped Garlic
- ¼ tsp Chopped ginger
- ½ tsp sesame oil
- 1 Tbsp. Blended oil

Combine all but the oil in food processor or blender Slowly incorporate the oil
Sriracha Mayo *can be prepared in advance
1 garlic clove, finely grated
1 cup mayonnaise
3 tablespoons Sriracha
2 tablespoons fresh lemon juice

Combine all in a bowl and mix until smooth

Garnish:
- tortilla chip 
- sriracha mayo
- fresh lime

Prepare:
- place all but avocado in a chilled bowl, toss in the dressing and 
- allow to marinate for a minute or two

Serve:
- Spoon avocado on the bottom of chilled plate
- top with the Poke salad
- Garnish with chips, fresh lime wedges and a dollop of sriracha mayo

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