From Paris to North Platte

From Paris to North Platte, Chef Chuck Lalanne brings the taste of gourmet to Nebraska.




(page 2 of 3)

 

Medallions of Beef Vert Pre

A play on a few favorites from popular French cuisine – think steak frites – Chef Lalanne’s dish is a modern twist on steak and potatoes. This hearty entrée came to Lalanne 22 years ago while cooking for the Denver Petroleum Club and it’s still showing up on his menu – to rave reviews.

 

16  oz filet beef or chateaubriand 

8  oz bag mixed greens, tossed in a light vinaigrette  

8  oz can shoestring potatoes white truffle oil or extra virgin olive oil   

kosher salt and pepper

 

Sauce Vert

1  cup fresh parsley  

1/2  cup extra virgin olive oil  

2-3  cloves fresh garlic, chopped  

splash of lemon juice   

kosher salt and pepper to taste

 

Serves 4

Using a blender, add all ingredients for sauce vert and blend at high speed until a nice, smooth, bright green sauce forms. Reserve for plating. Season the filet with salt and pepper, and sauté and brown on all sides with a splash of olive oil or clarified butter. Finish in a 350° oven for 20-25 minutes or until center of filet reaches of 130°.

Allow the filet to rest for 10 minutes before slicing. Toss mixed greens in vinaigrette and center greens on four plates, surround with sliced filet and top with shoestring potatoes. Drizzle potatoes with truffle or olive oil and finish with sauce vert.

 

Mixed Green Salad with Bacon and Fresh Asparagus

“It doesn’t have to be complicated to be good,” Lalanne said. This fun and fresh salad is the new bacon and eggs – and it’s a cinch to make at home. Simple ingredients pack a punch and look great to boot, so dress up the table.

 

1 12-oz bag mixed baby greens 

1/2   lb fresh asparagus tips (blanched 2 minutes in boiling salted water and chilled in ice water) 

4  slices thick bacon, diced, sautéed and drained  

4  eggs poached in simmering salt water with a splash of vinegar to finish

 

 Vinaigrette

1/2   cup olive oil 

1/4  cup sherry vinegar 

1  tsp Dijon mustard 

1  shallot, minced  

pinch of paprika  

kosher salt and fresh   

ground pepper to taste

 

Serves 4

Mix olive oil, vinegar, mustard, shallot and spices in a bowl. Using a wire whisk, slowly add olive oil until emulsified. Set aside.

Toss the salad with vinaigrette. Divided between four salad plates, arrange mixed greens and asparagus and sprinkle with bacon; top each salad with a poached egg. Garnish with fresh ground pepper and toast points.

 

Edit ModuleShow Tags

Add your comment:
Edit Module
Nebraska Life September 2018 - September 2018
Subscribe Today!

Our satisfaction guarantee: It's simple. We guarantee that you will be 100% delighted or your money back for remaining issues in your subscription.
Edit Module

Facebook Feed

Edit Module
Edit Module
Edit ModuleShow Tags Edit Module Edit ModuleShow Tags

Contests

Nebraska Life Sweepstakes

Tell us about a business you saw advertised in Nebraska Life Magazine, and how you enjoyed using their goods or services - you could be one of our winners!

Readers Win Vacation Package And More

Congratulations to Juli Habegger of Pawnee City. Juli answered our recent reader survey and her name was drawn for a vacation package to Valentine. Watch future issues of Nebraska Life for more opportunities to win.
Edit ModuleShow Tags