(WJBK) - Detroit Restaurant Week is underway. You can find great menus and pricing at a variety of Detroit restaurants.
Antietam is one of the more than 20 restaurants participating. Chef Seth High joined us in the FOX 2 Cooking School to tell us more about their menu, and to prepare one of the offerings on their menu -- Tournedos of Beet au Poivre. You can find his recipe below.
For more information on Detroit Restaurant Week, visit www.detroitrestaurantweek.com.
BEET AU POIVRE
Celery Root Puree:
Peel and dice one large or two small celery roots (sometimes labeled “celeriac” in stores”).
Cover with water, add 2 whole cloves of garlic and one sprig of thyme, as well as a small amount of salt. Boil and reduce to a simmer. When celry root is cooked and soft (10-25 min, depending on size of the dice) drain and pick out the thyme. Place celery root and garlic in blender or food processor and process until smooth. With your machine running, add ½ cup olive oil in a steady stream. Process until very smooth and put aside.
For the beets: Select large beets in the market; it will make the next steps much easier.
We prepare the beets by tossing them with oil and copious amounts of salt. The heavy salting is important both to begin the seasoning process and to make the peeling process easier. We then wrap the beets individually in aluminum foil, much as you would wrap up baked potatoes, with half of a fresh bay leaf and a sprig of thyme. The herbs are not absolutely vital, but they do give the beets an herbaceous note at the bottom. Place the beets on a sheet tray or shallow pan and roast in the oven at 350F. Cook times will vary depending on the size of the beets; it takes us 45 minutes to an hour to roast ours, again, varying by size. We also use a convection oven, which reduces cooking time by 30-40 %. In a home oven without a fan, large beets could easily take an hour and a half. Check from time to time, poking with a cake tester or thermometer probe until you are met with minimal resistance in the center of the beets.
When cooked through, remove beets from oven and set aside to cool, still in the foil; this will make them easier to handle, and much easier to peel. After they have cooled sufficiently to handle, select an old kitchen towel or cotton t-shirt you don’t mind throwing out when you are done; it’s going to be very red. Wear some gloves for this next step unless you don’t mind being literally caught red-handed.
Remove the beets from the foil and take them individually in the towel. Rub the beets’ exterior with the towel (imagine a pitcher taking the mound and rubbing a baseball with both his hands). The skins should peel right off, taking minimal to no flesh from the beets with them.
Thickly slice the beets to mimic the scale of a tenderloin steak.
Beet au Poivre (serves 2)
- 4 thick slices of roasted beets (as above)
- 2 tablespoons olive or vegetable oil
- 2 large cloves of garlic, thinly sliced
- 1 cup sliced fresh mushrooms (button, cremini, shitake, etc. or a mixture)
- 1 tablespoon green peppercorns*
- 3 oz brandy or cognac (red wine will do in a pinch)
- 4 oz vegetable stock or water
-1 Tablespoon butter (or 1 teaspoon celery root puree from above to keep it vegan)
- 2 teaspoons chopped parsley
1. Heat a saute pan over medium high heat. Season the beet “steaks” with salt, and sear in a small amount of oil on both sides, browning lightly.
2. Add sliced garlic, allow to brown. Add mushrooms and green peppercorns, saute one minute.
3. Remove pan from heat or flame, and add 3 oz brandy or cognac. Place pan back on burner, and be prepared for a fireball.
4. When the flambe is nearly exstinguished, add 4 oz of vegetable stock or water. Reduce liquid by 2/3.
5. Remove pan from burner and add 1 Tablespoon of butter (or 1 teaspoon of celery root puree to keep it vegan). Swirl pan to melt butter and “mount” the sauce. Adjust seasonings with lemon juice and salt to taste.
To plate: place warm celery root puree on plate, and arrange beet “steaks” atop. Pour sauce over beets, garnish with chopped parsley and sweet potato “crisps”.