Jul 14 2026
Restaurants›Black Pearl›Cut Of The Week* Recipe

Cut Of The Week* Recipe

Inspired by Black Pearl
Time1h
Serves2

Hand selected weekly, served with seasonal vegetables, duck fat fried potatoes topped with corn elotes, and your choice of au poivre or chimichurri sauce.

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Ingredients

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Main Ingredient

Seasonal Vegetables

Duck Fat Fried Potatoes

Corn Elotes Topping

Sauce Options

Method

Cooking the Beef

  1. 1

    Prepare the Beef

    Season the cut of beef with salt and pepper. Heat a skillet over high heat and sear the beef for about 4-5 minutes on each side for medium rare, adjusting time based on desired doneness.

  2. 2

    Rest the Beef

    Once cooked to your liking, remove from heat and let it rest for about 5-10 minutes before slicing.

Preparing Seasonal Vegetables

  1. 3

    Sauté the Vegetables

    In a separate pan, heat a little olive oil over medium heat. Add asparagus, carrots, and bell peppers. Sauté until tender, about 5-7 minutes.

Duck Fat Fried Potatoes

  1. 4

    Prepare the Potatoes

    Peel and cut the potatoes into wedges. Heat duck fat in a deep pan over medium-high heat. Once hot, fry the potato wedges until golden brown and crispy, about 10-15 minutes. Season with salt and black pepper.

Corn Elotes Topping

  1. 5

    Mix the Elotes

    In a bowl, combine corn kernels, mayonnaise, Cotija cheese, chili powder, and lime juice. Mix well and set aside.

Serving

  1. 6

    Plate the Dish

    On each plate, place a portion of the sliced beef, a side of sautéed vegetables, the crispy duck fat fried potatoes topped with corn elotes, and your choice of au poivre or chimichurri sauce.

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