Tuesday, June 18 2013, 10:06 AM MDT
Pan Seared Wagyu Bavette, Confit Potato, Local Greens, Sauce Chimichurri
As Aired On February 27, 2013
Chef Ryker Brown, Sundance
Sauce Chimichurri Ingredients:
1 cup Parsley
5 cloves Garlic
½ Cup Oregano
½ Cup Olive Oil
3 Tablespoon Red Wine Vinegar
Juice of 1 Lemon
Salt and Pepper
¼ tsp. Red Pepper Flakes
1.) Place all ingredients in a blender and pulse until coarsely pureed.
Confit Potato Ingredients:
1 lbs Fingerling Potato, halved
1 shallot, peeled and sliced
2 cloves Garlic, sliced
3 sprigs thyme, fresh
½ lbs butter, cubed
1 Cup Olive Oil
1.)Place all ingredients in a roasting pan and cover with foil. Place in a 275 degree oven for 2 hours or until potatoes are tender. Drain off oil and reserve potatoes.
2.) To Finish: Heat roasting pan with canola oil until slightly smoking. Lay seasoned Bavette steak in pan and sear until golden brown.
3.) Turn over to other side and place into a 350 degree oven and cook until desired temperature. Remove from oven and lightly baste in butter, thyme, garlic and shallot.
4.) For Potatoes: Heat sauté pan with oil and add potatoes. Cook until golden brown and season. Add greens and wilt. Spinach or Kale work well.
(Copyright 2013 Sinclair Broadcasting Group.)