Houston Restaurant Week 2008 was such a success that 25 restaurants have extended their offers for an additional seven days, meaning that even more money will be raised to help end hunger in Houston. Through Sunday, August 24th, diners can enjoy a delicious three-course gourmet dinner for just $35 per person and the restaurants will donate $5 from each meal to Houston’s End Hunger Network.
FOX 26 News has shared the health benefits of green tea and ginger in many stories. Now Chef Bradley Manchester of Monarch restaurant in the Hotel ZaZa shows radio, TV and online restaurant journalist Cleverley Stone how to use these items when cooking a steak. Click here to watch video of the preparation…..
4 Beef Tenderloin filets, 8 ounces each
10 Fingerling Potatoes, 1/4 inch cut
8 ounces Green Tea Demi-Glace Sauce
4 ounces Pickled Vegetables
2 bunches Enoki Mushrooms
1 ounce Ginger Butter
Salt & Black Pepper
Season filets with salt & black pepper.
Sear in frying pan on high heat for 2 minutes on each side.
Finish cooking in a 400 degree oven to desired doneness.
Wash potatoes. Pat dry. Season potatoes (skins on) with salt, pepper and oil.
Roast in 400 degree oven until done.
Place potatoes in center of the plate.
Place filet on top of potatoes.
Place pickled vegetables on top of filet with some ginger butter.
Place demi-glace sauce around filet.
Garnish with enoki mushrooms.
Ginger Butter Ingredients
3 pieces of Ginger Root, minced
2 Shallots, minced
4 Garlic Cloves, minced
1 pound Butter, room temperature
2 tablespoons Sugar
Ginger Butter Directions
Sweat ginger, shallots and garlic in 1 tablespoon of butter.
When shallots are translucent add sugar and fold in, let cool.
Once ginger mixture is cool, add to room temperature butter in a bowl and mix with paddle mixer.
Add salt to taste.
Green Tea Demi-Glace Ingredients
10 Garlic Cloves, sliced
25 Shiitake Mushroom stems
1 gallon Demi-Glace sauce (store bought OK)
3 tablespoons ground Black Pepper
1/2 cup Soy Sauce
1 quart Green Tea Marinade
Green Tea Demi-Glace Directions
Sweat garlic, mushrooms & shallots until shallots are translucent.
Add demi-glace and pepper.
Bring to simmer for 10 minutes.
Add soy sauce and green tea marinade (see below).
Bring back to simmer for 10 more minutes.
Strain mixture and then cool it in an ice bath.
Green Tea Marinade
2 cups of Sake (Japanese rice wine)
3 Green Tea Bags
1 bunch Lemon Grass, crushed
1/4 cup Mirin (Japanese rice wine)
Green Tea Marinade Directions
In a sauce pan place the sake on low heat.
Add lemon grass & green tea bags & let steep for 20 minutes.