November- Roasted Cowboy Steak Au Poivre w/ Celery Root-Potato Pave

Yields 4 Servings 

Ingredients

3 lb baking potatoes (80 ct.) 
3 lb celery root
4 cups heavy cream 
2 cups red onions, small dice 
2 Tbsp 10% oil 
½ cup clover honey 
½ cup red wine vinegar 
4 each Indian Ridge cowboy steaks 
4 Tbsp peppercorn medley, crushed 
2 tsp Kosher salt 
12 each baby carrots, peeled 
4 oz. bhicken broth 
1 oz. unsalted butter 
4 oz. veal demi glace 

Preparation Instructions

For the pave:

1. Peel and rinse the celery root and potatoes. Slice on a mandolin or meat slicer to 1/8” thick.
2. In a greased ½ hotel pan, shingle a layer of potatoes on the bottom. Season with salt and pepper. Do the same for the next row with the celery root. Continue alternating layers until you filled the pan about 7/8 of the way. Pour the heavy cream  over, slowly filling the pan to about a ¼" below the top of the potatoes and celery root. 
3. Bake at 400º for 45-60 minutes or until a pairing knife inserts without resistance. Remove from the oven and let cool 15 minutes.
4. Place the pave in its pan on a half sheet tray and drape a piece of parchment paper over the top. Using a half hotel pan of the same size, press down on top of the parchment firmly to condense the layers. Cream should weep from the edges onto the sheet tray below. 
5. Place the pressed pave into the cooler and cool over night.
6. Remove pave from the cooler and place on the stove over high heat for a few seconds to loosen. Up-end the pave onto a cutting board, discard the pan, and trim to square. Portion the pave into 2”x3” squares. Reserve for service.  

For the red onion marmalade:

1. Saute the red onions in oil until caramelized and softened, about 10 minutes. Add the honey and red wine vinegar and reduce the heat to low. Simmer until most of the liquid is evaporated and the onions are shiny, translucent and the sweet and tangy flavors are balanced. Add more honey or vinegar to taste.
2. Remove from heat and reserve for service.  

For the steaks:

1. Season the steaks with salt. In a large saute pan over high heat, sear each cowboy steak until dark brown and  caramelized. Remove from heat, and season with crushed peppercorns. Place in 450ºF oven and roast to desired  temperature. Remove and let rest.
2. While steaks are cooking, in saute pan over medium high heat sear 4 pave portions until golden brown on both sides.
3. Place in oven and roast 5-10 minutes until heated through. Remove and keep warm.  

For the carrots:

1. In a saute pan over high heat, cook the carrots in the butter and stock until al dente. Keep warm. 

To Serve: 

Cut each pave in half diagonally and arrange on four plates. Arrange carrots and steak. Garnish with red onion marmalade and veal demi glace. Serve immediately.