Butcher's Steak

The recipe Butcher's Steak can be made in around 9 hours and 40 minutes. This gluten free recipe serves 6 and costs $16.33 per serving. One portion of this dish contains approximately 63g of protein, 70g of fat, and a total of 1393 calories. A mixture of fresh thyme, kosher salt, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as an expensive main course for valentin day. A few people made this recipe, and 13 would say it hit the spot. It is brought to you by Foodnetwork. With a spoonacular score of 88%, this dish is tremendous. Butcher Shop Chicken, Butcher's Cut Sliders, and Butcher's Choice' Risotto are very similar to this recipe.

Servings: 6

Preparation duration: 100 minutes

Cooking duration: 480 minutes

 

Ingredients:

30 asparagus spears

1 bay leaf

1/2 teaspoon freshly ground black pepper

1 tablespoon freshly ground black pepper

Freshly ground black pepper

4 ounces carrots, peeled and roughly chopped

4 ounces celery, roughly chopped

5 sprigs fresh thyme

1/4 cup grapeseed oil

2 tablespoons grapeseed oil

3 tablespoons grapeseed oil

1 tablespoon honey

24 cups (6 quarts) ice water

1 teaspoon kosher salt

2 tablespoons kosher salt

Kosher salt

Kosher salt and freshly ground black pepper

8 cups (2 quarts) milk

8 ounces onions, roughly chopped

2 pounds parsnips, peeled and chopped

8 cups (2 quarts) red wine

6 large Roma tomatoes

6 8-ounce teres major steaks (also called shoulder tender or petit filet)

6 ounces tomato paste

3 tablespoons unsalted butter

8 pounds veal bones (joints preferred)

Equipment:

pot

food processor

oven

baking sheet

bowl

frying pan

roasting pan

tongs

stove

Cooking instruction summary:

For the parsnip puree: In a small pot, combine the parsnips and milk and bring to a boil. Reduce the heat to a simmer and cook the parsnips until tender, about 15 minutes. Drain the parsnips, saving the milk. Put the parsnips in a food processor with the honey and puree. Add some milk to adjust the consistency (you'll need 1 to 2 cups of the liquid). Season with salt and pepper. For the roasted tomatoes: Preheat the oven to 450 degrees F. Cut the ends off of each tomato and then cut each tomato into 3 slices. In a bowl, toss the tomato slices with the oil, salt and pepper. Arrange the tomato slices on a baking sheet and roast until tender and the edges are brown, 10 to 15 minutes. For the asparagus: Add 1 gallon of water and 2 tablespoons kosher salt to a large pot and bring to a rolling boil. Set up an ice bath for shocking the asparagus after blanching. Blanch the Asparagus in batches in the boiling water for 45 seconds to a minute, and then transfer to the ice bath. Dry off the asparagus with a towel and set aside. For the steak: Heat a skillet over high heat until it begins to smoke. Depending on the size of the skillet (and how many batches you'll cook), add 1 to 1 1/2 tablespoons grapeseed oil. Salt and pepper the steaks and sear on each side (the teres major is a triangle shape) for 3 to 4 minutes. Once all of the steaks are cooked, put them all into a pan and add the butter. Allow the steaks to rest for 10 minutes, basting with the butter occasionally. To finish the asparagus, heat a saute pan over high heat, add the grapeseed oil and saute the asparagus for 2 to 3 minutes. Season with salt and pepper. For plating: Divide the parsnip puree among 6 plates and drag it from one side of the plate to the other. Shingle 3 slices of tomato across the parsnip puree. Slice each steak into 5 slices and shingle over the top of the tomatoes. Pour 2 to 3 ounces of the Demi-Glace over and around each plate. Lean 5 pieces of asparagus up on the side of each steak. Preheat the oven to 450 degrees F. Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly. Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities. While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture. Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours. In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes. When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.

 

Step by step:


1. For the parsnip puree: In a small pot, combine the parsnips and milk and bring to a boil. Reduce the heat to a simmer and cook the parsnips until tender, about 15 minutes.

2. Drain the parsnips, saving the milk.

3. Put the parsnips in a food processor with the honey and puree.

4. Add some milk to adjust the consistency (you'll need 1 to 2 cups of the liquid). Season with salt and pepper.

5. For the roasted tomatoes: Preheat the oven to 450 degrees F.

6. Cut the ends off of each tomato and then cut each tomato into 3 slices. In a bowl, toss the tomato slices with the oil, salt and pepper. Arrange the tomato slices on a baking sheet and roast until tender and the edges are brown, 10 to 15 minutes.


For the steak

1. Heat a skillet over high heat until it begins to smoke. Depending on the size of the skillet (and how many batches you'll cook), add 1 to 1 1/2 tablespoons grapeseed oil.

2. Salt and pepper the steaks and sear on each side (the teres major is a triangle shape) for 3 to 4 minutes. Once all of the steaks are cooked, put them all into a pan and add the butter. Allow the steaks to rest for 10 minutes, basting with the butter occasionally.

3. To finish the asparagus, heat a saute pan over high heat, add the grapeseed oil and saute the asparagus for 2 to 3 minutes. Season with salt and pepper.

4. For plating: Divide the parsnip puree among 6 plates and drag it from one side of the plate to the other. Shingle 3 slices of tomato across the parsnip puree. Slice each steak into 5 slices and shingle over the top of the tomatoes.

5. Pour 2 to 3 ounces of the Demi-Glace over and around each plate. Lean 5 pieces of asparagus up on the side of each steak.

6. Preheat the oven to 450 degrees F.

7. Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil.

8. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.

9. Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot.

10. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.

11. While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop.

12. Add the onions and carrots and cook until golden brown and caramelized.

13. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes.

14. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.

15. Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.

16. In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.

17. When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.


For the asparagus

1. Add 1 gallon of water and 2 tablespoons kosher salt to a large pot and bring to a rolling boil. Set up an ice bath for shocking the asparagus after blanching.

2. Blanch the Asparagus in batches in the boiling water for 45 seconds to a minute, and then transfer to the ice bath. Dry off the asparagus with a towel and set aside.


Nutrition Information:

Quickview
1393k Calories
62g Protein
69g Total Fat
75g Carbs
77% Health Score
Limit These
Calories
1393k
70%

Fat
69g
108%

  Saturated Fat
25g
162%

Carbohydrates
75g
25%

  Sugar
40g
45%

Cholesterol
184mg
62%

Sodium
3691mg
161%

Alcohol
33g
186%

Get Enough Of These
Protein
62g
126%

Vitamin C
145mg
177%

Vitamin A
7902IU
158%

Selenium
74µg
106%

Zinc
15mg
102%

Manganese
1mg
96%

Vitamin B6
1mg
91%

Vitamin K
95µg
91%

Phosphorus
897mg
90%

Vitamin B2
1mg
90%

Vitamin B12
5µg
87%

Potassium
2934mg
84%

Vitamin E
12mg
83%

Vitamin B3
16mg
81%

Folate
234µg
59%

Fiber
14g
58%

Calcium
556mg
56%

Magnesium
220mg
55%

Iron
9mg
55%

Copper
0.98mg
49%

Vitamin B1
0.73mg
48%

Vitamin D
4µg
30%

Vitamin B5
2mg
29%

covered percent of daily need
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Related Videos:

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