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SPRING 2011

Pittsburgh's Best Resource for Home Design and Lifestyle Needs.

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Steak. Done Well.

A restaurant with an uncommon dedication to preparing the very finest steaks the way Pittsburghers like them. Rare or otherwise. Blue-collar or blue-blood, you'll like our contemporary atmosphere. And our hard-working menu.

Menu

Appetizer
Potato Pancake

Soup
Five Onion Soup

Salad
Spinach Salad with Tarragon Vinaigrette

Entrée
Filet Mignon with Tomato Butter

Dessert
Orange Crème Brulee

Appetizer

Potato Pancake
Yield 1, serves 2-4 people

1 pound Potato (peeled and shredded)
2 ounces Butter (melted)
1/2 teaspoon Salt
1/2 teaspoon Onion Powder
1/4 teaspoon White Pepper
1/2 teaspoon Horseradish
1 tablespoon Chopped Chives
1/2 each Onion (julienne)
2 strips Thick Bacon (julienne)
1/2 cup White Cheddar Cheese
2 tablespoons Sour Cream
2 each Scallions (cut on a bias for garnish)

Method:
1. Pre-heat skillet and cook julienne bacon until crisp.
2. Remove bacon from pan; drain the bacon drippings and reserve for later.
3. In the same pan, sauté onions on low heat until deep golden brown, remove onions and set aside for topping the pancake.
4. Mix the potatoes with the salt, pepper, onion powder and horseradish.
5. In the skillet, add melted butter and bacon drippings over medium heat.
6. Add the potato mixture and cook until golden brown: 10-12 minutes.
7. Flip and cook on the other side until golden brown. DO NOT STIR THE POTATOES - they should form a big pancake.
8. Remove from pan and blot dry with a paper towel.
9. Top with cheese and place under the broiler until melted.
10. Cut into wedges and top with bacon, sour cream and scallions.

Five Onion Soup
Yield 1 Gallon

2 ounces Butter
12 each Spanish Onions (julienne)
6 each Shallots (sliced)
3 each Leeks (white only - julienne)
10 each Red Onions (julienne)
10 each White Onions (julienne)
1 tablespoon Kosher Salt
1 tablespoon White Pepper
1 tablespoon Thyme
8 ounces White Wine
2 pints Beef Broth
2 pints Chicken Stock
1 pint Apple Cider
2 ounces Dry Sherry
2 slices French Baguette (toasted)
2 slices Swiss Cheese

Method:
1. Heat stockpot, add the butter and the onions, sprinkle with salt. Don't stir the onions; let them cook for 15-20 minutes on low heat.
2. Stir occasionally until the onions are a dark amber color.
3. Add the wine and let it reduce to syrup.
4. Add the rest of the liquid ingredients and seasonings.
5. Let simmer for 10-15 minutes.

To Plate:
Place the soup in a bowl top with toasted bread, then top with Swiss cheese and place under the broiler until golden brown.

Spinach Salad with Tarragon Vinaigrette

Salad:
Spinach
1/2 cup Red Onion
2 ounces Feta Cheese
1/2 cup Spiced Pecans

Spiced Nuts:
1/2 cup Pecans 1/4 teaspoon Cumin
1/4 teaspoon Salt
1/4 teaspoon Chile Powder
1/4 teaspoon White Pepper
1/4 teaspoon Sugar
1/4 teaspoon Paprika
1/2 teaspoon Vegetable Oil

Method:
1. Toss the nuts in the oil to coat lightly.
2. Mix all the dry ingredients together and sprinkle over the nuts; toss well.
3. Bake on a cookie sheet in the oven for 10-12 minutes.
4. Let cool before you place on salad.

Dressing:
Yield 1 pint
1 tablespoon Sugar
1/2 cup Tarragon Vinegar
1/2 teaspoon Dry Mustard
1/4 cup Honey
1/2 teaspoon Paprika
1/4 cup Onions (chopped)
1 cup Vegetable Oil
1/4 teaspoon Dried Tarragon

Method:
1. Place all ingredients in blender, except for the oil.
2. Blend well and slowly add the oil.

Filet Mignon with Tomato Butter
10 oz. Filets (marinated for 2-4 hours)

Marinade:
1 cup Tomato Juice
1 each Lime (juice from)
1 tablespoon Worcestershire Sauce
1/2 tablespoon Celery Salt
1/2 tablespoon Black Pepper

Method:
1. Remove the filet from the marinade and grill to desired doneness. Top with the compound butter below.

Butter:
1/2 pound Butter (soft)
1 tablespoon Chives
1 tablespoon Sun Dried Tomatoes (minced)
1 teaspoon Shallots (minced)
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Minced Garlic
1/2 each Lime (juice from)

Method:
1. Combine all ingredients together
2. Roll into a log using waxed paper. Chill and cut slices as needed.

Orange Crème Brulee
Yields 4

4 each Egg Yolks
1 cup Sugar (divided)
1-1/2 cup Heavy Cream
1/2 teaspoon Vanilla Extract
1 teaspoon Orange Rind (grated)
1 tablespoon Grand Marnier

Method:
1. Preheat oven to 300°.
2. Wisk egg yolks and the sugar until smooth.
3. Add the rest of the ingredients.
4. Divide the mixture between 4 ramekins and bake in a water bath for 40-50
minutes. It should giggle slightly when you shake the pan.
5. Let cool, garnish with orange slices and sprinkle with 1 tablespoon of sugar.
6. Use a small blowtorch to caramelize the sugar or place about 1 inch below the broiler.

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