Sep 12 2026
Restaurants›Soulas Modern Greek Cuisine›4th Course Recipe

4th Course Recipe

Inspired by Soulas Modern Greek Cuisine
Time1h
Serves2

Choice of one Entrée: New York Striploin (Black Angus) or PAIDAKIA SKARAS (LAMB CHOPS) or Creamy Mushroom Chicken or Roast Lamb kleftiko or Fresh Branzino Fillet.

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Ingredients

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Choice of Entrée — New York Striploin (Black Angus)

Choice of Entrée — PAIDAKIA SKARAS (Lamb Chops)

Choice of Entrée — Creamy Mushroom Chicken

Choice of Entrée — Roast Lamb Kleftiko

Choice of Entrée — Fresh Branzino Fillet

Method

Choice of Entrée — New York Striploin (Black Angus)

  1. 1

    Bring steaks to room temperature

    Remove steaks from refrigerator 30–45 minutes before cooking so they cook evenly.

  2. 2

    Season

    Pat steaks dry with paper towels. Rub both sides with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper per side (adjust to taste).

  3. 3

    Sear

    Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbsp olive oil. When shimmering, add steaks and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

  4. 4

    Baste and finish

    Reduce heat to medium-high. Add 2 tbsp butter, smashed garlic cloves and rosemary sprigs to the pan. Tilt the pan and spoon melted butter over the steaks continuously for 1–2 minutes. Cook to desired doneness: about 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Use an instant-read thermometer for accuracy.

  5. 5

    Rest and serve

    Transfer steaks to a cutting board, tent loosely with foil and rest 6–8 minutes. Slice against the grain and serve with pan juices spooned over.

Choice of Entrée — PAIDAKIA SKARAS (Lamb Chops)

  1. 6

    Marinate

    In a bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 1 tsp oregano, 1 tsp chopped rosemary, 2 tsp kosher salt and 1 tsp black pepper. Toss lamb chops to coat, cover and refrigerate for at least 30 minutes or up to 4 hours.

  2. 7

    Bring to room temperature & preheat grill

    Remove chops from fridge 20–30 minutes before cooking. Preheat grill or grill pan to high heat and oil the grates lightly.

  3. 8

    Grill

    Place lamb chops on the hot grill and cook 3–4 minutes per side for medium-rare (internal 130°F/54°C) depending on thickness. Avoid overcrowding; work in batches if needed.

  4. 9

    Rest & serve

    Transfer to a plate and rest 5 minutes. Serve sprinkled with a little extra lemon juice if desired.

Choice of Entrée — Creamy Mushroom Chicken

  1. 10

    Prep chicken

    Pat chicken breasts dry, season both sides with 1/2 tsp salt and 1/4 tsp black pepper each. Lightly dust both sides with the 3 tbsp flour, shaking off excess.

  2. 11

    Brown chicken

    Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken skin-side down and cook 4–6 minutes until golden and crisp. Flip and cook 3–4 minutes more until the chicken is nearly cooked through. Transfer to a plate and tent with foil.

  3. 12

    Sauté aromatics and mushrooms

    Reduce heat to medium, add remaining 1 tbsp butter to the pan. Add sliced onion and cook 3–4 minutes until soft. Add mushrooms and cook 6–8 minutes until well browned. Stir in minced garlic and cook 30 seconds.

  4. 13

    Deglaze and make sauce

    Pour in 1 cup dry white wine to deglaze, scraping browned bits from the bottom. Cook until wine reduces by half (about 3–4 minutes). Add 1 cup chicken stock and bring to a simmer. Stir in 1 cup heavy cream and 1 tsp fresh thyme. Simmer until sauce thickens slightly, about 4–6 minutes.

  5. 14

    Finish

    Return chicken to the pan, spoon sauce over and simmer gently 3–5 minutes until chicken reaches 165°F (74°C) and sauce coats the back of a spoon. Adjust seasoning with salt and pepper to taste. Serve chicken topped with creamy mushroom sauce.

Choice of Entrée — Roast Lamb Kleftiko

  1. 15

    Marinate lamb

    Preheat oven to 325°F (160°C). In a bowl combine 4 tbsp olive oil, 3 tbsp lemon juice, sliced garlic, 2 tsp oregano, 1 tbsp chopped rosemary, 2 tsp kosher salt and 1 tsp black pepper. Rub mixture all over the lamb, making small slits and pushing some garlic slices into them. If time allows, marinate covered in refrigerator 2–4 hours or overnight.

  2. 16

    Sear (optional) and prepare for roasting

    Heat a heavy ovenproof pan over medium-high heat, add 1–2 tbsp olive oil and sear the lamb on all sides until browned, about 3–4 minutes per side. Transfer lamb to a roasting pan or keep in the ovenproof pan. Add 1 cup white wine (or extra stock) and scatter Kalamata olives around the meat if using.

  3. 17

    Low-and-slow roast

    Cover tightly with foil or a lid and roast in preheated oven for 2.5–3 hours, until meat is fork-tender and internal temperature reaches about 195°F–205°F (90°C–96°C) for shreddable lamb. For sliceable but tender lamb, roast to 160°F–170°F (71°C–77°C).

  4. 18

    Rest and serve

    Remove from oven and let rest covered 15–20 minutes. Slice or pull apart into chunks, spoon pan juices and olives over the lamb and serve with roasted potatoes or rice.

Choice of Entrée — Fresh Branzino Fillet

  1. 19

    Preheat and prep fish

    Preheat oven to 425°F (220°C). Pat branzino fillets dry. Rub both sides with 1 tbsp olive oil, then season with 1/2 tsp kosher salt and 1/2 tsp black pepper per fillet. Place lemon slices and minced garlic on top and sprinkle with fresh dill or parsley.

  2. 20

    Roast

    Lay fillets skin-side down on a parchment-lined baking sheet or in a shallow roasting pan. Roast in preheated oven for 10–12 minutes for fillets ~6–7 oz, or until the flesh is opaque and flakes easily with a fork (internal temp ~135°F/57°C).

  3. 21

    Finish and serve

    Remove from oven and squeeze additional lemon if desired. Serve whole or portioned, skin-on, with a drizzle of olive oil and fresh herbs.

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