This dish was simple and delicious.
It is a Sous Vide New York Striploin with organic baby fingerling potatoes, large Gulf shrimp, and balsamic marinaded cipollini onions. and paired with a flavorful 2003 African Shiraz.
Break down;
Steak- Sous Vide at 131.5० for 45 minutes.
* 1 bay leaf, 1 lime leaf, basil infused olive oil
Cipollini onions- Mandolin sliced thin,
Potatoes- oven roasted in duck fat for 45 minutes at 375०.
* biased sliced, sea salt, fresh cracked multicolored peppercorns, duck and
bacon fat
Shrimp- Steamed for 3-4 minutes.
* peeled and cleaned with tail on, half cup orange juice, sea salt,
Herbs De Provence, lemon infused olive oil
Wine- 2003 ur•bāne.
* African Shiraz The very plush—nearly mushy—mouthfeel provides barely
adequate support for the sound berry, herb, and earth notes. Some
commendable leather and game accents even show. Could sing if it had more
spine to hold it together.
Compliments of the Chef De Cuisine
