NY strip with spicy peas + mint and fennel puree, served using meal bags from The Herbal Chef.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen and made in partnership with The Herbal Chef and FOH.
Fennel Puree
INGREDIENTS
- 2 ea. Fennel bulbs
- 1 quart Cream
- 4 ea. Garlic cloves
- 1/4 ea. Onion
METHOD
- Chop ingredients and place in a small pot.
- Cover with cream and reduce by half or 2/3rds.
- Puree and adjust desired consistency with additional liquid.
Spicy Peas & Mint
INGREDIENTS
- 1 quart Frozen peas
- 3-6 ea. Thai chiles
- 1 tbsp. Mint
- 1/4 cup Onion and garlic
METHOD
- Saute onion and garlic.
- Add sliced thin Thai chiles.
- Add in frozen peas and retherm.
- Add in chopped mint.
Steak
INGREDIENTS
- NY Strip, portioned
METHOD
- Sear and baste.
- Rest and slice.
