NBC4 Today is helping those home cooks prepare a romantic dinner for two this
Valentine's Day, thanks to our friends at Latitude 41 in downtown Columbus.
Chef Adam prepares a simple, yet delicious dinner that anyone can make in 30
minutes or less.
Grass Fed Beef Strip Loin
2 Grass Fed Beef Strip
Green Peppercorns, Crushed
Fresh Shitake and Oyster mushrooms
Toss fresh mushroom with
olive oil, butter, fresh thyme, garlic, salt and pepper, and roasted in a 400
degree oven for 10 minutes tossing every 2 or three minutes. Meanwhile, heat a
cast iron skillet or medium sized sauté pan over medium-high heat. Once
hot, add the olive oil and allow the oil to heat for 1 minute. While the oil is
getting hot, season the steaks liberally with kosher salt and sprinkle with the
crushed green peppercorns. Pat dry with a paper towel to remove any excess
moisture, and then add to the hot pan making sure the steaks are not touching.
Sear on one side until golden brown but not burned. Once golden brown,
flip the steaks, and a small amount of butter and thyme, and place in a
preheated 400 degree oven. For a 1 in thick steak, you will need to cook
for an additional 5 minutes. After 5 minutes, remove the steak from the oven
and also remove from the pan. Allow to rest for 10 minutes. While the steak is
resting, drain the excess fat from the pan, but making sure not to remove the
fond stuck on the bottom. Deglaze with approximately 1 ounce of cognac.
Let the cognac reduce by half, and then add 1 ounce of mushroom stock.
Let the mushroom stock reduce by half as well, then add 1 ounce of heavy
cream. Reduce the cream swirling the pan to emulsify until the sauce has
developed in color and reduced to the point it coats the back of a spoon.
Season the sauce with salt and pepper until it is well balanced.
Add 1 teaspoon of finely chopped parsley leaves, and the roasted mushrooms.
After the steak has rested for at least 10 minutes, slice thinly with a sharp
knife, seasoning the interior of the steak with sea salt. Spoon the mushroom
cognac sauce around the steak.
Old British Classic Lemon
20 Ounces Cream 1/2 Cup Sugar 2 Lemons
Pinch of Salt
Juice the lemons and set
aside. Meanwhile, heat the cream, sugar and salt together. Bring to a
boil and then simmer for three minutes. Take off the heat and stir in the
lemon juice and then pour into your containers. Let set up in the fridge for 4