Small Bites: Steak Oscar from Tiverton Casino Hotel
At Tiverton Casino Hotel, chef Shawn Thomas' strategy for pleasing players involves steak. Lots of it.
The casino location of Trattoria Romana restaurant is the only outpost of the locally owned mini-chain with a steakhouse dining room, the Tuscan Chophouse, built into it. that includes a steakhouse dining room, Tuscan Chophouse.
We see the restaurant as an amenity for the players, Thomas said of the two-in-one steakhouse and Italian restaurant.
The menu offers prime aged beef, other meats including a double-cut pork chop and rack of lamb, and more than 1,000 bottles of wine to choose from. On the Italian side, it focuses on classics including pappardelle alla Bolognese, fettuccine Alfredo and veal Marsala.
Before the opening last September, Thomas and his team trained with partner chef Luciano Canova. Canova owns more than a dozen restaurants in Rhode Island and nearby Massachsetts, including Trattoria Romana locations in Lincoln and Wakefield.
For this week's Small Bites, Thomas demonstrates how to bring the steakhouse experience home with his Steak Oscar recipe. The classic preparation involves topping a seared sirloin with poached crab meat, béarnaise sauce and asparagus, which is in season in Rhode Island.
To create a flavorful, charred outside while also cooking the inside to the desired temperature, Thomas recommends searing the steak on the stove-top, then finishing it in the oven, a common cooking method at restaurants.
Small Bites videos are created in collaboration with the Providence Warwick Convention & Visitors Bureau. They are shot in a demonstration kitchen at Hope & Main, the food-business incubator in Warren.
Details
Tuscan Chophouse, Tiverton Casino Hotel, 777 Casino Blvd., Tiverton, (401) 816-6165, twinrivertiverton.com
Steak Oscar
½ ounce tarragon
3 ounces white vinegar
3 egg yolks
4 ounces clarified butter
4 ounces Alaskan King crab meat
6 stalks of asparagus
½ ounces chopped garlic
1 ounces chopped parsley
16 ounces sirloin steak, seasoned with salt and pepper on both sides
Make tarragon reduction by placing dry tarragon in sauce pot with white vinegar and reduce until paste like consistency.
For the oscar, make béarnaise sauce by heating egg yolk in mixing bowl over hot water bath. Carefully cook and whisk constantly for about 4 minutes as to not scramble the yolks. Slowly incorporate clarified butter, tarragon reduction, and salt and pepper to taste.
Heat crab meat and asparagus by sauteing in warm butter. Add garlic, parsley, and salt and pepper to taste. Cook for about seven minutes, or until asparagus is tender.
To cook the steak, pre-heat a frying pan coated with olive oil for a few minutes at high heat. Sear each side for approximately 6 minutes, also sear the edge with the fat for four minutes. Then put in an oven preheated to 400 degrees for 10 minutes for a medium steak. For more well done, leave in for an additional five minutes. Let the steak rest for five minutes before serving.
To serve, place cooked sirloin on plate, generously spread crab and asparagus mixture over the steak and top with béarnaise. Garnish with chopped parsley.
Serves 2.
Veal Oscar... The Real Thing
Veal Oscar belongs in the top 5 classics of Continental Cuisine…
However, one finds many cheap imitations everywhere…
In order to make the real thing, you need to use a nice Demi-glace and a delicate presentation…
This is how I do it…
Veal Oscar
For the wild rice…
1 Cup (1 taza) Water
1/3 Cup (70 g) Wild Rice
1/2 ox (15 g) Butter
1/2 tsp Salt (2.5 g) Salt
For the Béarnaise Sauce…
2 Egg Yolks
1 Tbsp (1 cucharada) Red Wine Vinegar
1 Small Shallot
1 Tbsp ( 2.5 g) Tarragon
Few Drops of Tabasco
Few Drops of Worcestershire Sauce
1/3 Stick of Butter or More to Taste
For the Cutlets
6 Eye of Round Veal Cutlets Pounded
1 King Crab Leg
Flour for Dusting
Butter and Olive Oil for Frying
Salt
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First restraint…
the minimum ingredients for maximum effect.
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Filet Oscar
Filet Oscar, Chef Franks shows you how to make this delicious “special occasion” favorite.
Ingredients
6-8 oz beef tenderloin
1 3-4oz, crab cake
1/2 pound fresh asparagus
Blender Bearnaise
Reduce to 1/4 cup
1/4 c red wine vin
1/4 c dry sherry
2 whole peppercorns
2 tbsp minced shallot
1 1/2 tbsp dried tarragon
1 large bay leaf
Reduce to 2 tbsp liquid
Blend 3 egg yolks with reduction.
Slowly in steady stream add 1 1/2 sticks melted unsalted (preferably) butter. To blender.
Add salt and pepper to taste and a bit more tarragon if needed.
Asparagus prep... simply sauté
in olive oil with salt and pepper.
Chef Frank share essential tips for preparing authentic Maryland Style Lump Crab Cakes
1 pound lump crab meat
1 1/2 c. mayo
1/4 plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
1/2 tsp
1/2 tsp blk. pepper
2 tsp worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 1/2 cups mayo, 1 TBSP FRESH lemon juice.
1 tbsp worcestershire sauce, 1 egg, 2 tsp yellow mustard, 1 TBSP Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 cup of crab mix 1/2 cup first to make sure they don't get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Sprinkle lightly with paprika and top with a dab of butter.
7. Bake at 375 for 12-15 minutes.
Chop Steak & Crab - Bearnaise Sauce
Chop Executive Chef Stephen Clark explains the process to making Chop Steakhouse & Bar's delicious Bearnaise sauce, as featured on the Steak & Crab menu, available now for a limited time.
Veal Oscar Sauce Bernaise - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Veal Oscar Sauce Bernaise Recipe.
A recipe from the KC Sauces collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Salt and Black Pepper
Recipe Follows
Sirloin Cut
1 : Sauce Bernaise
24 : Warmed Asparagus Spears,
Flour and Butter
Cooked Tender
3 tb : Beef Stock
6 : Veal Cutlets 1/4' Thick,
How to cook Filet Oscar
How to make Filet Oscar, a perfectly grilled cut of beef tenderloin topped with king crab meat and garnished with a rich béarnaise sauce. This was modified from a chef's recipe published in a restaurant trade journal.
See the full recipe on my web site at:
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