Executive Chef Kevin Doherty Entrée

"Salmon Creek Ranch” Sonoma County California Pan seared Bavette steak, aligot potato, roasted heirloom carrot, Portobello hash

Ingredients

Beef marinate
100 grams of carrot
100 grams of onion diced
1 each shallot chopped
1 clove garlic smashed
1 thyme sprig
2 oz white worsteshire
16 oz red wine
5 oz white wine vinegar
2 oz blended oil

Steps

1. 1. Combine all ingredients, blend well let stand overnight before using, keep refrigerated

Bavette Steak (Flank Steak)

Steps

1. 1. Portion size should be 5-6 oz, and needs to me marinated for 24 hours
2. 2. This will be removed from the marinate (save the liquid), dry steaks slightly, seasoned and pan sear cast iron pan season with salt and pepper
3. 3. After all meat has been seared place on new pan to finish cooking in oven, add marinate to pan to deglaze, use this to reduce slowly this reduction will become the sauce for the beef, 
4. 4. Upon use of the sauce, strain it well and add 3 oz of cold butter (mix to combine) to it before pouring on steak

Aligot Potato

Ingredients

2.5 lbs Yukon gold potato
4 oz unsalted butter
4 oz crème fraiche
7 oz whole milk (scalded)
4 oz cantal cheese or Lancaster or even good white cheddar
1 head roasted garlic (place whole head in 300 degree oven for 2 hours)

Steps

1. 1. Peel potato, cut into ¼ place in pot with salted water, cook till just done,
2. 2. Remove from water and place on pan, place in warm oven 250-300 for 15 minutes to dry out
3. 3. Place in food mill or ricer over bowl, process potato
4. 4. Add butter, crème fraiche and hot milk and cheese to potato
5. 5. Mix till blended, adjust seasoning with salt pepper and roasted garlic from above 

Roasted Heirloom Carrots

Ingredients

16 each small to medium size heirloom tri color carrots – peeled, cut ½ or ¼ depending on size
1 each shallot – rough chop
4 oz unsalted butter
1 oz vegetable oil
2 bay leaves
2 thyme sprigs
1 bunch chopped celery leaves
1 bunch parsley chop fine
1 pinch cumin

Steps

1. 1. Peel and shape carrots (they are going to be long) so toss ½ the carrots with salt pepper and oil, sprinkle a bit of cumin, slow roast in oven 300 for 15-20 minutes, from the oven go to sauté pan with butter and caramelize the carrots golden color.
2. 2. Add the aromatics and cook slightly 2 minutes more, use more butter at pick up to mount. Toss with herbs

Portobello Hash

Ingredients

4 each large Portobello mushrooms
1 lbs button mushrooms – wash, remove stem (save for later use), chop caps fine
2 each shallots – sliced thin
4 oz white wine
1 bunch chopped parsley
1 each red pepper (roasted in hot oven oil salt pepper, peeled and seeded) dice small
1 each smashed garlic clove
Oil as needed

Steps

1. 1. Wash Portobello mushrooms, remove stems and gills from inside, (save stems for stock) discard gills
2. 2. Cut in med size dice, slice shallots roast peppers and smash garlic
3. 3. Place a pot of salted water on stove, bring to boil, blanch dice Portobello, remove from water reserve at room temp
4. 4. Mince button mushrooms and sauté in a touch of oil, cooking slow to remove a liquid from them, add white wine, and parley stem, garlic, cover and cook till reduced almost dry, add chopped parsley, hold (remove stems)
5. 5. In new pan sauté blanched Portobello, add roasted pepper and shallots, cook till soft, add button mushroom mix to other, combine, adjust seasoning with salt pepper and lemon hold for service