GOLDEN VALLEY, Minn. -- After the kind of winter we've been having, don't you think it's time to be wined and diner just a little bit?
You're in luck, because this Thursday Pazzaluna is hosting a food and wine experience 5 course dinner.
Executive Chef Seth Teiken demonstrated how to make The Seared New York Strip with Parsnip Puree, Red Wine, Braised Onion and Toasted Parmesan Cream. The recipe is below:
Pazzaluna Seared NY Strip steak
8oz – Manhattan Cut NY Strip loin
4ea – parsnips – peeled and chopped
4oz- red onion julienned
6fl oz – cream
2oz – grated parmesan
A.N. – Butter
6fl oz – red wine
1 tbls – sugar
T.T. – Kosher Salt
T.T. – Ground Black Pepper
3fl oz – Olive Oil
- Toast the parmesan in the oven using a pan lined with parchment paper until brown.
- Combine the cream and parmesan together and cook until sauce is reduced by half then puree to smooth. Season with S&P after you puree to ensure sauce does not become too salty.
- Using a sauce pan boil the parsnips in salted water until soft. Drain well then place in food processor and begin to puree seasoning with kosher salt, once the parsnips start to break down add butter 1tbl at a time until a smooth puree is made. Check and adjust seasoning if needed.
- Using a sauté pan over moderate heat begin to sweat the onions in half olive oil then add the sugar and red wine and cook slowly until the onions are braised and red wine has a syrup like consistency.
- Using another sauté pan over moderately high heat use the rest of the olive hot and sear the seasoned beef on both sides until golden brown on both sides. Place in 400 degree oven to cook until desired temperature. Let rest for 10 minutes before slicing.
- Using a warm plate of your choice place and smear of the parsnip puree in the center of the plate, slice the beef into 4 slices and place 2 slices per person on the parsnip puree, nestle the red onion next to the beef and finish by drizzling the parmesan cream around the plate.
– Pazzaluna Urban Italian Restaurant in downtown St. Paul is hosting a Food and Wine Experience featuring Gaja Wines on Thursday, February 27, 2014 at 6 pm. The evening will include a five-course dinner featuring authentic Italian dishes and courses. The cost is $75 per person, plus tax and gratuity. Reservations are required and can be made by calling (651) 223-7000.