 |
|||||
| Meet the Chefs | |||||
|
|||||
| Classes and Events | |||||
|
|||||
| Now Showing | |||||
|
|||||
| Recipe Index | |||||
|
|||||
| Ideas for Great Gatherings | |||||
|
|||||
| Macy's Restaurants | |||||
|
|||||
| | | | | |
|
Seared Kobe Beef on Mini Yorkshire Puddings with Horseradish Cream
Serves 8
I am a proud, card-carrying VIP member of Lawry's The Prime Rib. I've probably
broken up with nine girlfriends, celebrated 15 birthdays, fought with the family and made up
with the family at this venerable Los Angeles institution. There are carolers during the
holidays and college football jocks chowing down on all they can eat. Then there's a bevy of
servers who have been there for decades (and my favorite, Martha Cabasa works the door and
doesn't make me wait two hours for a table). This, one of our most popular lounge menu dishes,
was the first item I plated when we opened Table 8. This is my bite-sized version of the
Lawry's specialty, swapping out their large slabs of prime rib with small slices of Kobe-style
beef. And a mini Yorkshire pudding with the kick of horseradish gives it that traditional feel.
Ingredients Mini Yorkshire PuddingAll-purpose flour 1 1/2 cups Whole milk 1 1/2 cups Whole eggs 3 each, beaten White balsamic vinegar 2 tablespoons Salt 1/2 teaspoon Canola oil 4 tablespoons Prepared horseradish 2 tablespoons Whipping cream 1/2 cup, whipped to semi-stiff peaks Kobe flatiron steak 10 ounces 1/2 bunch of chopped chives |
|
Preheat the oven to 400°F. To make the Yorkshire pudding, mix the flour and salt together, then gradually add the milk, stirring until smooth. Add in the eggs and incorporate thoroughly. Allow the mixture to rest for about 20 minutes.
Pour a thin layer of the oil in the bottom of either mini muffin tins or a cast-iron pan, and place in the oven until really, really hot. Pour in the pudding mixture about a fourth of the way (it will puff up), and bake in the hot oven for about 20 minutes, or until there's no uncooked batter and it's golden brown.
Add the horseradish to the cream, and season to taste with salt and pepper. Heat a sauté pan over high heat. Season the Kobe beef with salt and pepper, and sear the beef to medium-rare (125°F.), or about 3 minutes on both sides. Allow the steak to rest for 10 minutes, then slice into bite-sized pieces. To assemble this tasty snack, lay out the Yorkshire pudding, place slices of the beef on top, add a dollop of the horseradish cream, and garnish with chopped chives.
