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