Bœuf Recipe
coffee-rubbed aged strip loin, eggplant, gai lan, brown butter Hollandaise
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Ingredients
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Meat
Vegetables
Sauce
Method
Preparation
- 1
Prepare the Steak
Preheat your grill or a skillet over high heat. Mix coffee grounds, salt, and black pepper in a small bowl. Rub this mixture all over the aged strip loin and let it sit for about 30 minutes at room temperature.
- 2
Prepare the Vegetables
Slice the eggplant into 1-inch thick rounds and lightly salt them to draw out moisture. Rinse after 15 minutes. Trim the gai lan and set aside.
Cooking
- 3
Cook the Steak
Grill or sear the strip loin for about 4-5 minutes on each side for medium-rare, depending on thickness. Remove from heat and let it rest for 10 minutes before slicing.
- 4
Cook the Vegetables
In a separate pan, sauté the eggplant over medium heat until golden brown on both sides, about 3-4 minutes per side. Blanch the gai lan in boiling water for 2-3 minutes until tender but still vibrant green.
- 5
Make the Brown Butter Hollandaise
In a small saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. In a mixing bowl, whisk together the egg yolks, lemon juice, water, and salt. Slowly stream in the brown butter while whisking vigorously until emulsified.
Assembly
- 6
Plate the Dish
On a plate, arrange the sliced strip loin, sautéed eggplant, and blanched gai lan. Drizzle with brown butter Hollandaise and serve immediately.
