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September 22 - Chefs Martial Noguier and Suzanne Imaz

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Sofitel Chicago Water Tower
20 East Chestnut Street
Chicago

Sofitel Chicago Water Tower
20 East Chestnut Street
Chicago
www.sofitel.com

Prime Delmonico Steak

Ingredients:
1 prime rib eye steak
Tie the steak around the middle with string around to keep it in a nice circular shape
Salt and pepper to taste

Directions:
Pan sear for 3 minutes on each side. Finish in the oven for 4 minutes for a medium rare temperature.

Onion Marmalade

Ingredients:
1 medium sweet Vidalia onion, thinly sliced
2 Tbs of butter and oil, warm butter in a deep pan

Directions:
Sauté the onion and then reduce heat. Cover with parchment paper. Stir every 5 minutes. After 30 minutes at medium heat, remove parchment paper. Let onions take turn beautiful brown color.

Gratin Dauphinois

Ingredients:
Yukon gold potatoes, sliced thin
4 cloves of garlic, chopped
1/2 nutmeg, grated
Salt and pepper to taste
1 pint, heavy cream

Directions:
Cook at 300F for 1 hour. Add parmesan cheese on top for the last 15 min of cooking.

Red Wine Sauce

Ingredients:
1 lb. of fine mirepoix (carrots, onions, celery)

Directions:
Sweat mirepoix with bouquet garni. Add red wine at level with mirepoix. Reduce by half. 1 quart demi glace, add to mixture. Reduce by one-third.

Ginger Dressing

Ingredients:
1 shallot
5 g. fresh ginger
1 Tbs mustard
1 Tbs red wine vinegar
1 pint of blended oil (75% canola oil/25% extra virgin olive oil)

Directions:
Emulsify shallot, ginger, mustard and red wine with blended oil.

Fresh watercress
Toss fresh watercress in ginger dressing

To finish:
Spoon onion marmalade over finished prime Delmonico steak. Drizzle steak with red wine sauce. Adorn steak with fresh watercress.

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