Grilled 8oz Coulotte Recipe
with potato dauphinoise, asparagus, figgy – port demi glace & horseradish cream
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Ingredients
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Main Ingredients
Potato Dauphinoise Ingredients
Method
Grilling the Coulotte Steak
- 1
Prepare the Steak
Season the 8 oz coulotte steak with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes before grilling.
- 2
Preparing the Potato Dauphinoise
- 3
Preheat Oven
Preheat your oven to 375°F (190°C).
- 4
Layer Potatoes
In a greased baking dish, layer the thinly sliced potatoes, minced garlic, salt, and black pepper. Pour heavy cream over the layers and top with shredded Gruyere cheese.
- 5
Bake
Dot the top with butter and cover the dish with aluminum foil. Bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
Making the Demi Glace
- 6
Prepare the Sauce
In a saucepan, combine port wine and fig jam. Bring to a simmer and reduce until thickened, about 10 minutes.
Preparing the Horseradish Cream
- 7
Mix Ingredients
In a bowl, mix the heavy cream, horseradish, salt, and black pepper until well combined. Adjust seasoning to taste.
Asparagus Preparation
- 8
Cook Asparagus
Blanch the asparagus in boiling salted water for about 2-3 minutes until bright green. Drain and set aside.