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Using tri-tip steak gives you all the flavour without the higher price of tenderloin or ribeye. STEAK WITH PRAWNS OSCAR & POTATO PAVE MANDEL HITZER | WINNIPEG, MB Rs PAVÉ 1% cups 3 tbsp 3% tbsp # lb. A tsp PRÉ STEAK 1 cup 2 milk bay leaves sprigs thyme cloves garlic, smashed butter (divided) flour CASTELLO Aged Havarti, grated nutmeg potatoes, sliced thinly beets, peeled and sliced thinly salt and pepper to taste butter (divided) 6 oz. tri-tip steaks HOLLANDAISE 3 egg yolks 1tsp Dijon mustard 3tbsp, lemon juice (divided) 1tbsp (approx. 2 lemons) 2tbsp olive oil (divided) paprika to taste PRAWNS 12 prawns 4 cloves garlic, sliced salt and pepper to taste . CREER HO CE CE 2 ï 60 PE CT MINUTES il LOULC Pressing scalloped potatoes bound with a Mornay sauce overnight elevatesit into a pavé, or ‘paving stone,’ whichis sliced into cubes and roasted. Use Yukon Gold or another round potato that holds its shape and slice the potatoes and beets on a mandoline. . Preheat oven to 350°F. To make pavé, first make Mornay sauce: warm milk with bay leaves, thyme and smashed garlic, steeping for 20 minutes. Line a straight-sided 9 by 5 by 3-inch loaf pan with parchment. Butter the parchment. Set a second pan of the same dimensions close by. . Melt remaining butter in pan on medium heat and stir in flour. Cook over medium heat for several minutes, stirring until the texture of sand. Strain warmed milk and slowly add to the roux, stirring continuously until combined. Bring to a boil. Add Havarti and stir until melted. Season with nutmeg, salt and pepper. . To assemble the pavé, arrange slices of potato in a layer in the bottom of the loaf pan, overlapping them to cover half of the preceding slice. Add a second layer, then gently smother with spoonsful of sauce. Repeat with two more potato layers, a layer of sauce, then a beet layer. . Repeat layering, finishing with beets. Wrap entire pan in foil. Bake for 1% hours. Remove from oven, unwrap and cool for 30 minutes. . Cover top of pavé with a sheet of cling film. Place reserved loaf pan on top. Press down firmly. Put several heavy cans inside the empty tin to weigh it down. Refrigerate overnight. . Preheat oven to 400°F. Melt % cup butter and keep warm. Season the steaks with salt and pepper. Line a tray with parchment. Cut pavé into 2-inch cubes. Transfer to tray and pop into oven to reheat. . Be sure to heat eggs to 165°F (74°C) or use pasteurized eggs. For Hollandaise, put yolks, Dijon and 1 tbsp lemon juice in blender and blend for 2 minutes at high speed. Reduce speed to low and slowly add melted butter in a gentle stream. Season to taste with salt and pepper. Cover and keep warm. . Heat a sauté pan on high heat. Add 1 tbsp olive oil, then sear steak. Once caramelized, flip and add % cup butter. Use an instant-read thermometer to check internal temperature of steak (140°F for medium-rare). If it is underdone, transfer to a parchment-lined tray and finish in oven for several minutes. Remove from oven and let rest. . In the same pan, heat remaining olive oil. Sauté prawns and garlic until pink, turning once. Add remaining butter. Season with lemon juice, salt and pepper. . Carve steak against the grain, place a prawn, followed by a slice of steak, and your cube of pavé onto a toothpick. Sprinkle hollandaise with paprika and serve as a dipping sauce on the side, or spread on a plate and place your appetizer on top.
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