Cut Of The Night Recipe

Cooking Instructions

1. 1

   Prepare the Cream of Corn

   In a medium saucepan, melt the butter over medium heat. Add sweet corn kernels and sauté for about 5 minutes until slightly tender. Stir in heavy cream, salt, and pepper. Cook for an additional 10 minutes, stirring occasionally. Use an immersion blender to puree until smooth. Set aside.

2. 2

   Make the Mashed Potatoes

   Peel and chop the russet potatoes into chunks. Boil in salted water for about 20 minutes or until fork-tender. Drain and return to the pot. Add milk, salt, and pepper to taste. Mash until creamy and smooth. Keep warm.

3. 3

   Cook the Green Beans

   Trim the ends of the green beans. In a skillet, heat olive oil over medium heat. Add green beans and sauté for about 5-7 minutes until they’re bright green and tender-crisp. Season with salt and pepper.

4. 4

   Prepare the House Jus

   In a saucepan, combine beef stock, soy sauce, minced garlic, and fresh thyme. Bring to a simmer and reduce by half, about 15 minutes. Strain the jus and keep warm.