Brennan's Steakhouse Recipe
6 ounces creamed spinach
4 ounces Pontalba Potatoes
1 (8 oz.) steak filet, cooked to temperature
1 1/2 ounces Bearnaise Sauce
5 oysters, fresh and fried golden brown
5 pounds spinach, fresh, picked clean
2 quarts Bechamel Sauce
1 cup butter, unsalted
4 tablespoons kosher salt
1 1/2 tablespoons white pepper, fresh ground
Bearnaise Sauce: Fold 4 tablespoons of chopped fresh tarragon into 1/2 gallon of hollandaise sauce.
For the Spinach: In a saute pan, melt butter and add fresh spinach. Saute until wilted. Add the Bechamel Sauce. Season with salt and pepper.
6 ounces potatoes, 40 count, roasted, peeled, sliced
1 ounces Tasso, diced small
1/2 tablespoon fresh garlic, chopped
1 1/2 ounces caramelized onions
1 ounce wild mushroom mix
1 tablespoon butter, unsalted
1/2 ounce green onions, diced
1 tablespoon Creole seasoning
In a saute pan melt butter, add Tasso and garlic. Lightly toast the garlic. Add caramelized onions, mushroom mix, roasted potatoes (previously fried golden brown). Toss all ingredients together; season with Creole seasoning. Toss in green onions.
To Serve: Spread the creamed spinach across the entire bottom of the plate, in a circle. Place Pontalba potatoes in a small circle in the center of the plate. Place 8 ounce filet atop the Pontalba potatoes. Ladle the béarnaise sauce over the filet. Place the fried oysters around the filet.