New Year’s Eve Menu
By Chef Cheryl Lewis
The tradition of American steakhouses began in Manhattan, with Delmonico’s, in the mid 1880’s. This is a perfect New Year’s Eve dinner, paired with an earthy Cabernet Sauvignon. Stag’s Leap, from the Napa Valley, would be an excellent choice. For an extravagant event, choose a Cabernet from the Haut Medoc of France – my favorite is Margeaux.
While a strip steak, cut from the loin, can be used, the rib eye steak is universally loved by chefs because of it’s marbling – making it more moist and flavorful. Happy holidays to all!
Sautéed Rib Eye Steak Diane with Chopped Steakhouse Salad
Yield: 4 portions
Plate Components
New York Rib Eye Steak, Sauce Diane recipe follows
Steak House Salad recipe follows
Garlic croutons recipe follows
Delmonico potatoes recipe follows
Rib Eye Steak with Sauce Diane
Rib eye steak, 8 – 10 oz. 4 ea.
Salt as needed
Cracked black pepper (mignonette) ¼ cup
Oil, vegetable, to sauté as needed
Sauce Components:
Shallots, minced 2 tablespoons
Cognac or whiskey 1/4 Cup
Demi-glace 1 cup
Heavy cream 1 cup
Dijon mustard 1 tablespoon
Method for the Rib Eye Steaks
1. Portion the steaks and trim away excess fat. Up to a ¼” layer of fat is acceptable.
2. Minced the shallots and crush the pepper into mignonette.
3. Season steaks well with salt and press in a least 1 tsp. of mignonette pepper into each side of the steak. Heat a sauté pan until very hot, add the vegetable oil. Sauté steaks until desired doneness (medium-rare). Reserve on a rack on top of a sheet tray. Degrease the pan.
4. Add the minced shallots to the sauté pan and gently cook without browning. Take the pan off the fire and flambé with the cognac (or whiskey). Reduce the Cognac by half and add equal parts demi-glace and heavy cream. Reduce to nappé (coat the back of a spoon), and then finish off the fire with the mustard.
Steak House Salad
Bibb or Boston lettuce 1 head
Red pepper, medium dice 1 ea.
Cucumber, seed, medium dice 1 ea.
Corn, roasted 1/4 lb.
Onions, red, minced 1/4 lb.
Tomatoes, plum, medium dice 1/2 lb.
Celery, peeled, medium dice 4 oz.
Red radishes, sliced thinly 1/2 cello bag
Capers, rinsed and drained 1 tablespoon
Salt and ground black pepper to taste
Red wine vinaigrette 1 recipe follows
Bleu cheese, pieces 2 oz.
Garlic croutons recipe follows
Method
1. Prepare the croutons according to the recipe and reserve for service.
2. Prep all vegetables as directed and reserve.
3. Prepare the vinaigrette and reserve for service.
4. Separate the lettuce leaves. Wash in a large amount of cold water and gently dry. Reserve for service under refrigeration.
5. Just before service combine the salad ingredients (except the croutons and blue cheese) with the vinaigrette and season with salt and black pepper.
Red Wine Vinaigrette
Sherry vinegar 6 oz.
Shallots, minced 3 ea.
Dijon mustard 2 Tbsp.
Honey 1 Tbsp.
XV olive oil 18 oz.
Fresh thyme, chopped 1 Tbsp.
Fresh oregano, chopped 1 Tbsp.
Fresh Italian parsley, chopped 2 Tbsp.
Salt and ground black pepper to taste
Method for the Red Wine Vinaigrette
1. Combine the vinegar, shallots, mustard and honey in a bowl.
2. Whisk the oil in slowly to form an emulsion.
3. Finish the vinaigrette with the herbs and seasonings, reserve for service.
Garlic Croutons
Baguette, crust-on, medium dice 1 loaf
Roasted garlic, peeled 1 head
Pure olive oil ½ Cup
Salt, ground black pepper to taste
Method for the Garlic Croutons
1. Dice the bread and place into a large bowl.
2. In a blender add the roasted garlic cloves and oil. Blend until smooth.
3. Toss the bread lightly with the garlic oil and add to a half sheet pan.
4. Bake in a 325°F oven until lightly browned and crisp. Cool and reserve for service.
Delmonico Potatoes
Russet potatoes 2 lb.
Clarified butter 4 tablespoons
Salt and black pepper as needed
Parsley, chopped 2 tablespoons
Whole butter, to finish 1 tablespoon
Method for Delmonico Potatoes
1. Wash and peel the potatoes. Use a parisienne scoop (melon baller) to shape the potatoes into large balls. For 4 orders, you will need 32 potato balls.
2. Bring 1 quart of salted water to a boil, and add the potato balls. Simmer the potatoes until they are half cooked, about 2 minutes.
3. Drain the potatoes well, and air-dry on a sheet tray.
4. At service, sauté the potatoes in hot clarified butter over high heat Season with salt and black pepper. Finish the potatoes in 350 deg. oven for 10 minutes until golden brown; add the whole butter and toss to melt. Sprinkle with parsley and serve.
assembly of the Sautéed Rib Eye Steak and Chopped Steak Salad
1. Season the steaks and sauté to desired doneness. Prepare the sauce as per the recipe.
2. In a mixing bowl, toss together the red peppers, cucumbers, corn, red onions, tomatoes, celery, radishes, and capers. Add enough vinaigrette to coat the ingredients lightly, season. There will be enough vinaigrette to store, refrigerated, for another use
3. Drizzle a small amount of the vinaigrette onto the Bibb lettuce leaves for each serving. Place the lettuce leaf in the middle of the plate and top with the mixed salad. Lay the steak partially on the salad and the Delmonico Potatoes on either side. Garnish with the blue cheese and croutons. Pour the sauce half on and half off of the steak.
During the slower months of summer I took out a folder labeled Gingerbread House Competition and started to prepare for this annual year-end event which was bestowed on my shoulders. I reviewed what had happened the previous year and started planning for the upcoming year. I hoped that I could get more and better prizes donated to the winners, more gingerbread houses entered in the con test and more participants to the event. 
It wasn’t an easy task, but the finally tally reveals the winners: 
production and gorgeous presentation of the sweet pastries. 
