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Hyde Park Prime Steakhouse Steak Rooney



STEAK ROONEY
Hyde Park Prime Steakhouse Restaurant Copycat Recipe

Bordelaise Sauce ( recipe follows )
Bearnaise Sauce ( recipe follows )
1 (8 oz.) beef filet mignon
steak seasoning, to taste (Hyde Park uses a proprietary "Steak Dust" to season meat; look for steak seasoning mixes at supermarkets or specialty food stores.)
2 asparagus spears
water, for steaming and blanching
ice water bath
lemon juice, to taste
2 large white mushroom caps
clarified butter
vegetable oil and olive oil blend
2 ounces lobster meat

Prepare the Bordelaise Sauce and set it aside.
Prepare the Bearnaise Sauce and set it aside. Keep the sauces warm.

Prepare a charcoal grill for direct high heat cooking. Coat the filet on all sides with steak seasoning. Place it directly onto the grill and cook to desired doneness, turning once.

Meanwhile, place the asparagus in a steamer and cook until tender-crisp. Plunge into an ice water bath to stop the cooking process. Set aside.

Bring a small pan of water to a boil and add a little lemon juice. Blanch the mushroom caps in the water for 30 seconds to 1 minute. Plunge into the ice water bath to stop the cooking process.

When the steak is done, remove it from the grill and let it rest for a few minutes.

Meanwhile, saute the asparagus spears in clarified butter until they are hot, and saute the mushroom caps in oil until warmed (do not brown them). Saute the lobster meat in clarified butter until warmed through.

Reheat the bordelaise and bearnaise sauce, if necessary. (You can do this in the top of a double boiler over hot water.)

To plate, pour a pool of bordelaise sauce in the middle of a large dinner plate. Place the steak in the middle of the sauce. Arrange the asparagus spears, crossed at the tips, at the 12 o'clock position on two sides of the steak, just touching the bordelaise sauce.

Place the mushroom caps on either side of the steak at the 5 and 7 o'clock positions. Crown the steak with the lobster, then spoon some bearnaise sauce over the lobster, enough to run down the sides of the steak and into the bordelaise. Serve hot. Makes 1 serving.

Steak cooking notes: If the steak is 1 inch thick, cook for 3-4 minutes per side for rare (140 degrees on an instant-read thermometer), 4-6 minutes per side for medium (160 degrees), and 6-7 minutes per side for well done (170 degrees). For 1 1/2 to 2 inch thick steaks, cook for 4-6 minutes per side for rare, 6-8 minutes per side for medium and 6-7 minutes per side for well done.

Bordelaise Sauce:
3 tablespoons unsalted butter
1/2 cup minced shallots
8 ounces fresh white mushrooms, wiped clean, thinly sliced
2 cups dry red wine
1 cup homemade beef stock or low-sodium canned beef broth
1 teaspoon cornstarch, dissolved in 1 tablespoon red wine, if needed
coarse (kosher or sea) salt and freshly ground black pepper, to taste

Melt the butter in a medium-size heavy saucepan. Add the shallots and saute over medium heat, stirring, until softened and translucent but not brown, for about 3 minutes. Add the mushrooms and cook until lightly browned and most of the liquid has evaporated, for 3-5 minutes.

Add the wine and bring to a boil over medium-high heat, then reduce the heat slightly and simmer the wine briskly until reduced by half, for about 5 minutes. Add the stock and simmer briskly until the mixture is reduced by half again, for 5 minutes more.

If you start with very good stock, the mixture may be thick enough to serve as a sauce without the cornstarch. If not, stir in the dissolved cornstarch and bring to a boil. The sauce should thicken slightly. Whisk in salt and pepper as necessary; the sauce should be highly seasoned. Remove from the heat and set aside.

Bearnaise Sauce:
1/4 cup white wine vinegar
1/4 cup white wine or chicken broth
1/4 cup minced shallots
3 sprigs fresh tarragon
1/4 teaspoon ground black pepper
4 large egg yolks
2 tablespoons cold water
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup (1 stick) butter, melted and cooled
2 tablespoons minced fresh tarragon
1 tablespoon minced fresh parsley

In a small saucepan, combine the vinegar, wine, shallots, tarragon sprigs and black pepper. Bring to a boil. Reduce the heat and simmer for 10 minutes, or until the mixture is reduced by half. Strain and set the liquid aside. Discard the solids.

In a small heavy saucepan, whisk together the egg yolks, water, salt, white pepper and reserved vinegar and wine mixture. Cook and stir over low heat until the mixture begins to thicken, bubbles around the edges and reaches 160 degrees on an instant read thermometer.

Gradually whisk in the butter. Remove from the heat and stir in the minced tarragon and parsley. Serve immediately. Makes 1 cup.

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