Red Meat, Veal and Game Recipes

Charbroiled Beef Tenderloin & Sauteed Chicken Breast Combo with Irish Whiskey & Green Peppercorn Sauce

Yield: 10
Portion Size: 4 oz steak, 3 oz chicken and 2 oz sauce

Ingredients:

Beef tenderloin steak, 4 oz
10
Chicken breast, b/s, 3 oz
10
Butter substitute
6 oz
Sauce  
Butter 3 oz
Oregano, dry
1/2 tsp
Thyme, dry
1/2 tsp
Garlic, minced
1 tbsp
Flour, A.P.
3 oz
Irish whiskey
1/4 cup
Cabernet sauvignon wine
1/4 cup
Dijon mustard
1 tbsp
Beef stock
1 quart
Browning agent
1 tbsp
Green peppercorns
1 tbsp

Note: For safety, sanitation and optimum quality, beef and chicken should be defrosted in refrigerator and held at 35-40?F until preparation.

Pre-Preparation:

To make sauce, heat butter in sauce-pan. Add thyme, oregano, and garlic and sauté for 2 seconds. Add flour and make brown roux. Add wine, Irish whiskey, mustard, stock, browning agent and bring to boil. Simmer for 30 minutes—strain. Season if necessary. Add peppercorns and hold for service. 

To Order/Portion:

  1. Broil beef on both sides until desired degree of doneness.
    OIL BROILER BEFORE PLACING STEAK.
    Sauté chicken breast on flattop (griddle)— for 5 minutes per side.
  2. Ladle 2 oz sauce on 11” plate.
  3. Place steak and chicken on sauce.
  4. Garnish as needed.
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Broiled Sirloin Steak with Green Peppercorn Cognac Demiglace

 

Yield: 10
Portion Size: 8 oz steak plus 2 oz sauce

Ingredients:

Sirloin steak, 8 oz each
10
Butter substitute
6 oz
Sauce  
Butter 3 oz
Oregano, dry
1/2 tsp
Thyme, dry
1/2 tsp
Garlic, minced
1 tbsp
Flour, A.P.
3 oz
Pinot Noir wine
1/4 cup
Cognac, V.S.
1/4 cup
Beef stock
1 quart
Browning agent
1 tbsp
Peppercorns, green
2 tbsp

Note: For safety, sanitation and optimum quality, beef should be defrosted in refrigerator and held at 35-40°F until preparation.

Pre-Preparation:

  1. Seran wrap beef sirloin and refrigerate.
  2. For sauce, heat butter in saucepan. Add garlic, herbs and sauté for 2 seconds. Add flour and make brown roux. Add stock, pinot noir wine, cognac and seasonings. Bring to boil and simmer for 30 minutes. Strain. Hold in pan until ready to serve.

To Order/Portion:

  1. Broil beef till desired degree of doneness.
  2. Place steak on plate and serve with 2-oz. sauce in ramekin.
  3. Garnish as needed.

Broiled Sirloin Steak with Pinot Noir Demiglace

 

Yield: 10
Portion Size: 8 oz steak plus 2 oz sauce

Ingredients:

Sirloin steak, 8 oz each
10
Butter substitute
6 oz
Sauce  
Butter 3 oz
Oregano, dry
1/2 tsp
Thyme, dry
1/2 tsp
Garlic, minced
1 tbsp
Flour, A.P.
3 oz
Pinot Noir wine
1/2 cup
Dijon mustard
1 tbsp
Beef stock
1 quart
Browning agent
1 tbsp

Note: For safety, sanitation and optimum quality, beef should be defrosted in refrigerator and held at 35-40°F until preparation.

Pre-Preparation:

  1. Seran wrap beef sirloin and refrigerate.
  2. For sauce, heat butter in saucepan. Add garlic, herbs and sauté for 2 seconds. Add flour and make brown roux. Add stock, pinot noir wine and seasonings. Bring to boil and simmer for 30 minutes. Strain. Hold in pan until ready to serve.

To Order/Portion:

  1. Broil beef till desired degree of doneness.
  2. Place steak on plate and serve with 2-oz. sauce in ramekin.
  3. Garnish as needed.

Charbroiled Beef Sirloin Steak with Merlot Demiglace

 

Yield: 10
Portion Size: 8 oz plus 2 oz sauce

Ingredients:

Beef sirloin steak, 8 oz ea
10
Sauce  
Butter 3 oz
Oregano, dry
1 tsp
Garlic, chopped
1 tbsp
Flour, A.P.
3 oz
Red wine, Merlot
1/2 cup
Beef stock
1 quart
Browning agent
1 tbsp
Thyme, leaves from fresh sprigs
5 sprigs

Pre-Preparation:

To make sauce, heat butter in saucepan. Add oregano and garlic and sauté for 5 seconds. Add flour and make brown roux. Add wine, beef stock, browning agent, and bring to boil. Simmer for 30 minutes. Strain into double boiler and add thyme leaves. Season.

To Order/Portion:

  1. Broil beef sirloin to degree of doneness.
  2. Ladle 2 oz sauce on plate. Place beef on top of sauce.
  3. Garnish as needed.

Broiled Beef Tenderloin with Peppercorn & Mushroom Demiglace

 

Yield: 10
Portion Size: 8 oz steak plus 2 oz sauce

Ingredients:

Beef tenderloin, 8 oz ea
10
Butter substitute
6 oz
Sauce  
Butter 3 oz
Oregano, dry
1/2 tsp
Thyme, dry
1/2 tsp
Garlic, minced
1 tbsp
Flour, A.P.
3 oz
Pinot Noir wine
1/2 cup
Green peppercorns
2 tbsp
Beef stock
1 quart
Browning agent
1 tbsp
Mushrooms 10 oz

Note: For safety, sanitation and optimum quality, beef should be defrosted in refrigerator and held at 35-40°F until preparation.

Pre-Preparation:

  1. Seran wrap beef tenderloin and refrigerate. Slice mushrooms.
  2. For sauce, heat butter in saucepan. Add garlic, herbs and sauté for 2 seconds. Add flour and make brown roux. Add stock, pinot noir wine and seasonings. Bring to boil and simmer for 30 minutes. Strain. Hold in pan until ready to serve.
  3. Saute mushrooms and add to sauce.

To Order/Portion:

  1. Broil beef till desired degree of doneness.
  2. Place steak on plate and serve with 2-oz. sauce in ramekin or place sauce on bottom of steak.
  3. Garnish as needed.

Charbroiled Beef Tenderloin with Cabernet, Rosemary & Portabella Mushroom Ragout

 

Yield: 10
Portion Size: 8 oz plus 3 oz ragout

Ingredients:

Beef tenderloin fillet, 8 oz
10
Ragout  
Olive oil
1/4 cup
Garlic, minced
1/2 tbsp
Portabella mushrooms, cubed
30 oz
Dijon mustard
1 tbsp
Cabernet Sauvignon wine
1/2 cup
Rosemary, fresh, minced
1 tbsp
Salt and pepper
to taste

Pre-Preparation:

To make ragout, heat olive oil in sauté pan. Add garlic and sauté for 2 seconds. Add mushrooms, Dijon mustard, and wine and let simmer till mushrooms are cooked and mixture is moist but not dry. Add rosemary and season.

To Order/Portion:

  1. Broil beef tenderloin to desired degree of doneness.
    Rare: 2 minutes for marks, bring to bottom of broiler and cook for 6 minutes (3 mins/side)
    M.Rare: 2 mins. for marks, bring to bottom of broiler and cook for 8 minutes (4 mins/side)
    Medium: 2 minutes for marks, finish in convection oven at 375 oF for 8 minutes
    M.Well: 2 minutes for marks, finish in convection oven at 375 oF for 12 minutes
    Well:    2 minutes for marks, finish in convection oven at 375 oF for 14 minutes
  2. Spoon 3 oz of ragout on plate. Place beef on top of ragout. Garnish as needed.

Fillet of Beef Tenderloin with Blue Cheese Crust & Portabella Mushrooms

 

Yield: 10
Portion Size: 8 oz plus 2 oz mushrooms

Ingredients:

Beef tenderloin fillet, 8 oz
10
Topping  
Blue cheese
10 oz
Italian herb breadcrumbs
5 oz
Egg, large
1 ea
Portabella mushrooms
20 oz

Pre-Preparation:
  1. Mix blue cheese, breadcrumbs and egg in bowl. Refrigerate.
  2. Slice mushrooms. Portion into 10 plastic bags.

To Order/Portion:

  1. Broil beef tenderloin to desired degree of doneness.
  2. Saute 2 oz. of mushrooms.
  3. Place 1.5 oz. blue cheese mixture over beef and bake for 2 minutes.
  4. Place beef on plate and top with mushrooms.
  5. Garnish as needed.

New York Strip Steak with Walnut Bourbon Butter

 

Yield: 10
Portion Size: 8 oz plus 2 oz compound butter

Ingredients:

Strip steak, 8 oz
10
Compound Butter  
Butter, unsalted
20 oz
Walnut pieces, chopped
1 oz
Bourbon 1 oz

Pre-Preparation:

Whip butter and bourbon until creamy smooth. Add chopped walnuts and blend. Pipe onto a sheet pan. Place butter in refrigerator until needed for service.

To Order/Portion:

  1. Broil steak to desired degree of doneness.
  2. Plate steak; place 2 oz. of compound butter on top of steak.
  3. Garnish as needed.

New York Strip Steak with Rosemary Butter

 

Yield: 10
Portion Size: 10 oz plus 2 oz compound butter

Ingredients:

Strip steak, 10 oz
10
Compound Butter
 
Butter, unsalted
20 oz
Rosemary, fresh, minced
2 tbsp

Pre-Preparation:

Whip butter until creamy smooth. Add rosemary and blend. Pipe onto a sheet pan. Place butter in refrigerator until needed for service.

To Order/Portion:

  1. Broil steak to desired degree of doneness.
  2. Plate steak; place 2 oz. of rosemary butter on top of steak.
  3. Garnish as needed.

Prime Rib with Au Jus & Dijon Horseradish Sauce

Yield: 10
Portion Size: 10 oz plus 2 oz sauce plus 2 oz au jus

Ingredients:

Prime rib, lip on
7 lb
Rock salt
1 tbsp
Beef base
2 tbsp
Rosemary, dry
2 tbsp
Sauce  
Sour Cream
16 oz
Horseradish, grated
4 oz
Dijon mustard
1 tbsp
Au Jus
20 oz

Pre-Preparation:
  1. Apply salt, beef base, rosemary, and pepper to rib. Roast in Alto-Shaam oven for 3 hours at 250 degrees F and hold at 140 degrees
  2. Mix sour cream, horseradish and Dijon in bowl. Put 2 oz in ramekin. Refrigerate.
  3. Make au jus from drippings (about 1.5 pints).

To Order/Portion:

  1. Cut beef to order and serve to desired degree of doneness. *
  2. Place on 11-inch plate and serve with ramekin of sauce and 2 oz. au jus in sauceboat.
  3. Garnish as needed.
    Note: Have range oven on at 500 degrees F.
    Rare: 1-2 minutes on sizzler platter.
    Medium: 6-7 minutes on sizzler platter Well: 9-10 minutes on sizzler platter.

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Roasted Beef Tenderloin with Vegetable Caper Sauce

Yield: 10
Portion Size: 8 oz plus 2 oz sauce

Ingredients:

Beef tenderloin, whole
5 lbs
Sauce  
Butter 3 oz
Flour, A.P.
3 oz
Beef stock
1 quart
Thyme leaves, fresh
1 tbsp
Lemon juice
1 oz
Heavy cream
4 oz
Capers, drained
3 tbsp
Onions, red - thin strips
8 oz
Carrots, julienne
10 oz
Lemon peel - strips
1 tbsp

Note: For safety, sanitation and optimum quality, beef should be defrosted in refrigerator and held at 35-40?F until preparation.

Pre-Preparation:

  1. To make sauce, heat butter in saucepan. Add flour and make blond roux. Add beef stock and whip to a smooth consistency. Add lemon juice and thyme leaves. Simmer for 30 minutes. Add cream at 4:45 p.m. to finish sauce.
  2. At 4:30 p.m. roast tenderloin in convention oven at 375?F for 12-15 minutes. Hold in Alto-shaam oven.

To Order/Portion:

  1. Cut tenderloin to order (4-2 oz. slices).
  2. Sauté vegetables (onions, carrots and lemon). DO NOT OVERCOOK (aldenté).
  3. Place beef on plate, top with 2 oz of sauce and place vegetables and capers over sauce.
  4. Garnish as needed.
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Roasted Pheasant with Sherry, Ginger and Lime Glaze

Yield: 10
Portion Size: 6 oz plus 2 oz glaze

Ingredients:

Pheasant, whole
2.5 ea
Bacon slices
15 ea
Sauce  
Chicken stock
1 1/4 cup
Sherry, dry
2/3 cup
Lime juice
2/3 cup
Olive oil
1/4 cup
Fresh ginger, chopped
2 tbsp
Garlic, chopped
2 tbsp
Salt and pepper
to taste

Pre-Preparation:

  1. Roast pheasants in alto-shaam by wrapping with bacon. (Will be done by kitchen T.A.)
  2. Boil and reduce the mixture of chicken stock, dry Sherry, lime juice, olive oil, ginger, and garlic. Season. Place in double boiler for service.

To Order/Portion:

  1. Place portion of pheasant on plate. Apply glaze.
  2. Garnish as needed.
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Roast Duck Breast with Sauce Bigarade & Pineapple Cranberry Salsa

 

Yield: 10
Portion Size: 6 oz plus 2 oz sauce plus 2 oz relish

Ingredients:

Breast of duckling, 6 oz
10
Butter substitute
3 oz
Salt and white pepper
sprinkle
Sauce  
Butter
3 oz
Oregano, dry
1/2 tsp
Thyme, dry
1/2 tsp
Garlic, minced
1 tbsp
Flour, A.P.
3 oz
Orange juice
1/4 cup
Dijon mustard
1 tbsp
Chicken stock
1 quart
Browning agent
1 tbsp
Cointreau 1/4 cup
Salsa, cranberry and pineapple
20 oz

Note: For safety, sanitation and optimum quality, duck should be defrosted in refrigerator and held at 35-40?F until preparation.

Pre-Preparation:

  1. To make sauce, heat butter in sauce pan. Add thyme, oregano, and garlic and sauté for 2 seconds. Add flour and make brown roux. Add juice, mustard, stock, browning agent, cointreau and bring to boil. Simmer for 30 minutes. Strain— season if necessary. Place in pan and hold for service.
  2. Portion relish into ramekins and refrigerate.

To Order/Portion:

  1. Roast breast of duckling for 15 minutes in a 375°F convection oven.
  2. Slice breast into 5 to 6 pieces.
  3. Ladle 2 oz. sauce on plate. Place duck on sauce
  4. Serve with relish and garnish as needed.

Roast Breast of Duck Stuffed with Sundried Tomatoes, Danish Blue Cheese & Fines Herbes Demiglace

Yield: 10
Portion Size: 8 oz plus 2 oz sauce

Ingredients:

Breast of duck, 6-7 oz
10 ea
Sundried tomatoes, chopped
10 ea
Danish blue cheese
10 oz
Sauce  
Butter 3 oz
Oregano, dry
1 tsp
Garlic, chopped
1 tbsp
Flour, A.P.
3 oz
Merlot red wine
1/2 cup
Chicken stock
3 pints
Dijon mustard
1 tbsp
Browning agent
1 tbsp
Fines Herbes, fresh, minced
2 tbsp
Salt and pepper
to taste

Pre-Preparation:
  1. To make sauce, heat butter in saucepan. Add oregano and garlic and sauté for 2 seconds. Add flour and make brown roux. Add wine, chicken stock, mustard, browning agent, and bring to boil. Simmer for 30 minutes. Strain into double boiler. Add fines herbes.
  2. Mix Danish blue cheese and tomatoes. Stuff duck breasts.

To Order/Portion:

  1. Roast duck in convection oven at 375 oF for 15 minutes, skin side up. Cut into half on bias.
  2. Ladle 2 oz sauce on plate. Place duck on top of sauce. Garnish as needed.

Roasted Pheasant with Sherry, Ginger and Lime Glaze

Yield: 10
Portion Size: 6 oz plus 2 oz glaze

Ingredients:

Pheasant, whole
2.5 ea
Bacon slices
15 ea
Sauce  
Chicken stock
1 1/4 cup
Sherry, dry
2/3 cup
Lime juice
2/3 cup
Olive oil
1/4 cup
Fresh ginger, chopped
2 tbsp
Garlic, chopped
2 tbsp
Salt and pepper
to taste

Pre-Preparation:

  1. Roast pheasants in alto-shaam by wrapping with bacon. (Will be done by kitchen T.A.)
  2. Boil and reduce the mixture of chicken stock, dry Sherry, lime juice, olive oil, ginger, and garlic. Season. Place in double boiler for service.

To Order/Portion:

  1. Place portion of pheasant on plate. Apply glaze.
  2. Garnish as needed.
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Rosemary-Broiled Buffalo Sirloin with Gorgonzola Butter

Yield: 10
Portion Size: 8 oz plus 1 oz compound butter

Ingredients:

Buffalo sirloin, 8 oz
10 ea
Rub  
Olive oil
1 1/2 oz
Dijon mustard
1/4 cup
Rosemary leaves, fresh, chopped
1/4 cup
Black pepper, freshly ground
to taste
Unsalted butter, softened
5 oz
Gorgonzola cheese, softened
5 oz

Pre-Preparation:
  1. Combine Dijon mustard, cracked black pepper, and rosemary. Place sirloin on sheet pan. Rub mixture over sirloin.  
  2. Whip butter and gorgonzola cheese until smooth. On a sheet pan with parchment paper pipe the butter into specified design. Place in reach through cooler.

To Order/Portion:

  1. Broil sirloin to desired degree of doneness.
  2. Place sirloin on plate. Top with compound butter from reach through cooler.
  3. Garnish as needed.

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Seared Lamb Chops with Mint Pesto & Rosemary Demiglace

Yield: 10
Portion Size: 3 lamb chops plus 2 oz sauce

Ingredients:

Lamp chops, 3 oz ea
30
Mint pesto
20 oz
Sauce  
Butter 3 oz
Oregano, dry
1 tsp
Garlic, chopped
1 tbsp
Flour, A.P.
3 oz
Port wine
1/2 cup
Dijon mustard
1 tbsp
Beef steak
3 pints
Browning agent
1 tbsp
Rosemary, fresh, chopped
2 tbsp

Pre-Preparation:
  1. Portion pesto in ramekins (1.5 oz/portion).
  2. To make sauce, heat butter in saucepan. Add oregano and garlic and sauté for 5 seconds. Add flour and make brown roux. Add wine, beef stock, browning agent, and bring to boil. Simmer for 30 minutes. Strain into double boiler and add rosemary. Season.

To Order/Portion:

  1. Sear lamb chops on flat griddle. Cook until desired degree of doneness.
  2. Place 2 oz. Demi-glace on plate. Place lamb chops on top.
  3. Serve with ramekin of pesto. Garnish as needed.
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Seared Lamb Chops with Spicy Mango Sauce

Yield: 10
Portion Size: 8 oz with 2 oz couscous and 2 oz sauce

Ingredients:

Lamp chops, 4 oz ea
20
Butter subsitute
5 oz
Sauce  
Mango slices
30 oz
Shallots 5 ea
Lime juice
1/2 cup
Sugar 2 tbsp
Cayenne 1 tsp
Couscous 10 oz
Garnish  
Cilantro sprigs
10 ea

Pre-Preparation:
  1. Pat dry lamb and season with salt and pepper. Place on sheet pan with parchment paper and put in reach through cooler.
  2. In a blender puree mango, shallots, lime juice, sugar, cayenne, until smooth. Place in double boiler. Season to taste.
  3. Prepare couscous as directed on box at 5:00. Cover and put in alto-shaam.

To Order/Portion:

  1. Sear lamb on flat top with butter substitute, 2 minute on each side. Place on sizzle platter and bake in convection oven to desired degree of doneness.
  2. Place 2 oz. couscous on plate. Place lamb and finish with 2 oz. sauce. Top with cilantro sprig. Garnish as needed.
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Seared Veal Cutlets with Fresh Tarragon, Capers & Gruyere Cheese

 

Yield: 10
Portion Size: 6 oz plus 1 oz cheese

Ingredients:

Veal cutlets, 2 oz ea
30
Seasoned breadcrumbs
2 cups
Olive oil, extra virgin
1 cup
Topping  
Tarragon, fresh
3 tbsp
Capers 5 tbsp
Gruyere cheese
10 oz

Pre-Preparation:

Chop Tarragon and slice cheese.

To Order/Portion:

  1. Drizzle olive oil on griddle. Dredge veal cutlets in seasoned breadcrumbs and sauté on griddle for 2 minutes /side.
  2. Place veal on sizzler platter and top with slice of cheese. Sprinkle with ½ Tbsp. of capers and ½ tsp. of tarragon. Finish in conventional oven below range at 500 oF for 2 minutes till cheese is melted. Place on plate and garnish as needed.

Veal California

 ortion Size: 6 oz plus 2 oz sauce

Ingredients:

Veal cutlets, breaded, 2 oz ea
30
Butter substitute
5 oz
Sauce  
Butter 3 oz
Garlic, minced
1/2 tbsp
Flour, A.P.
3 oz
Chicken stock
1 pint
White wine, dry
1/2 cup
Lemon juice
1 tbsp
Whipping cream
1 pint
Tarragon, fresh, chopped
1 tbsp
Avocadoes, cubed
2 ea

Pre-Preparation:

To make sauce, heat butter in sauce pan. Add garlic and sauté for 2 seconds. Add flour and make blond roux. Add chicken stock, wine, lemon juice and whipping cream. Simmer for 25 minutes. Strain. Add tarragon and season to taste.

To Order/Portion:

  1. Pour butter substitute on flat griddle. Sauté 3 veal cutlets for 2 minutes/side.
  2. Ladle 2 oz. sauce on plate. Shingle veal on sauce and garnish with avocado.
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