Recipe Wednesday: The Perfect Steak

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Shannon Smith was at the Chop House in High Point learning how to make the perfect steak.  To see what else Chop House offers, you can check out their site at:

Cajun Succotash (serving size: 4 people)

½ cup butter
½ cup heavy cream
2 cups lima beans
½ teaspoon salt
1 cup diced Tasso Ham
1 cup diced tomato, peeled and seeded
2 teaspoon sugar
2 cups fresh corn kernels

Melt butter in large sauté pan over medium heat. Stir in the lima beans, tasso ham and salt. Cook until lima beans are tender, about 8 to 10 minutes. Add the corn, cream and sugar and cook an additional 8 to 10 minutes. Just before serving, toss in the diced tomatoes and warm through. Serve immediately.

Grilled Rib Eye with Béarnaise (serving size: 2 people)

2 -12 oz Ribeye Steaks
1/3 cup dry white wine
1 small shallot, minced
1 tablespoon dry tarragon
½ teaspoons cracked black pepper
4 egg yolks
¼ teaspoon salt
¼ teaspoon tobacco
1 ¾ cup clarified butter *
¼ teaspoon Worcestershire

Simmer the wine, shallot, tarragon, pepper and Worcestershire sauce until liquid is reduced to dry.

Place the egg yolks into a stainless steel bowl, along with a tablespoon of the reduction and the salt. Place this over a saucepan of barely simmering water (bain marie) and beat the yolks with a whisk until thick, (about 5 minutes).

Remove from heat, lift off the bowl, and place a clean damp towel over the top and down under the saucepan. Set the bowl on top of the saucepan, over the cloth, and pour the butter in a slow, steady stream, while beating continuously. As the mixture thickens, alternate the butter and the reduction are emulsified and season to taste. Adjust the thickness of the sauce by beating in additional warm water. Set aside in a warm area until ready to use.

*Clarified butter is melted butter that has had the fat solids removed.

Banana Foster (serving size: 4 people)

¼ cup butter
2/3 cup dark brown sugar
3 ½ tablespoons rum
1 tablespoon banana liquor
½ teaspoon ground cinnamon
3 bananas peeled and sliced
1 pint vanilla ice cream
4 each mini croissants

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, banana liquor and cinnamon. When mixture begins to bubble, place bananas in pan. Cook until bananas are hot, about 1-2 minutes. Serve at once over vanilla ice cream that is placed on top of mini croissants.

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