Bourbon Beef Roll with Bourbon Brown-Sugar Glaze

Submitted by Chef Daniel Pine, EXECUTIVE CHEF, Fort wayne (IND.) Country Club

by C&RB Staff (editor@clubandresortbusiness.com)
February 2008
 

Amt    Ingredient
3 ozs.     New York strip steak
1 oz.     Spanish onion
1 oz.     mixed sweet pepper
2 ozs.     mesclun greens
to taste    salt and pepper

Bourbon Brown Sugar Glaze:
1 large         shallot, minced
2 ea.         garlic clove, minced
1/3 cup         brown sugar, packed
1/4 cup +1 shot     bourbon
to taste         Tabasco®
to taste         soy sauce
2 cups         veal demi glace
as needed        olive oil

Procedure:    
•  Bourbon Beef Roll: Slice a 3-oz. piece of New York strip steak and pound thin. Place the Spanish onion and the mixed sweet peppers on the beef and season. Roll the beef up and use a tooth pick to secure. Season outside of roll with salt and pepper.
•  Sear beef roll in a hot pan and cook to medium rare, 2-3 minutes.  Remove beef roll and let rest in a warm place.  In the same pan, wilt the mesclun greens and place in a warm bowl for service.
•  Bourbon Brown Sugar Glaze: Sauté garlic and shallot in a little olive oil. Deglaze with 1/4-cup bourbon and add brown sugar. Reduce by half and add veal demi-glace.  Bring to boil and season with Tabasco® and soy sauce.  When finished strain through a chinoise and season with a shot of bourbon.
•  To Plate: Place 1 oz. of sauce in the pan and place on heat to warm. Place beef roll on top of the wilted greens and spoon hot glaze over.

Yield: 1 serving