Wagyu Ambassador Chef Robyn Quist shares her luxurious recipe for Wagyu New York Strip Steak au Poivre with Hasselback Potatoes and Prosciutto-wrapped Asparagus Bundles. You can follow how Chef Robyn does it step-by-step in the following video!
INGREDIENTS
For Hasselback Potatoes:
- 4 Medium Potatoes (6 ounces each, peeling is optional)
- 1/3 cup butter, melted and divided
- 1/2 teaspoon Salt
- 1 tablespoon Unseasoned fine dry breadcrumbs
- 1 tablespoon freshly grated Parmesan Cheese
- Chives for garish, optional
For Prosciutto-wrapped Asparagus Bundles:
- 2 pounds Asparagus, bottom thirds discarded
- 6 slices of Italian Prosciutto
- Kosher Salt and Black Pepper
- Olive Oil
- 2 ounces grated Parmesan Cheese
For Steak au Poivre:
- 4 Wagyu New York Strip Steaks (8–10 oz each)
- 1 teaspoon Salt
- 2 tablespoons black peppercorns, coarsely crushed
- 2 tablespoons Canola Oil
- 1 tablespoon COLD Butter
- 1/3 cup Cognac, plus 1 tablespoon
- 1/2 cup Cream
- Parsley, for garnish
INSTRUCTIONS
Prepare the Hasselback Potatoes first as they take the longest to bake, then prepare your Prosciutto-wrapped Asparagus, and finally the Steak au Poivre.
For Hasselback Potatoes:
- STEP 1: Preheat oven to 425 degrees. Place a potato between the handles of 2 wooden spoons. Slice each potato crosswise at 1/8 inch intervals, cutting to within 1/4 inch of the bottom of the potato. The spoon handles prevent you from slicing all the way through. Repeat with remaining potatoes.
- STEP 2: Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons of melted butter evenly over potatoes and sprinkle with salt.
- STEP 3: Bake potatoes at 425 degrees on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake for 20 more minutes.
- STEP 4: Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden. Garnish with chives if desired.
For Prosciutto-wrapped Asparagus Bundles:
- Preheat oven to 400 degrees
- Fill a large pot with water and bring to a boil. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2-3 minutes. Drain and pat the asparagus dry.
- Gather 6 asparagus spears into a bundle with the tips together and wrap a slice of prosciutto securely around the middle. Repeat and make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1-1/2 tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side-by-side, with the tips facing the same way. Sprinkle with 3/4 teaspoon Kosher salt, 1/2 teaspoon pepper, and the parmesan and bake for 12 to 15 minutes, until the cheese melts and starts to brown.
For Steak au Poivre:
- Let steaks sit at room temperature for 30 minutes.
- Season with salt and some crushed black peppercorns.
- In a large pan, heat the oil until it’s almost smoking. Add the steaks. Sear for 3 to 4 minutes over medium-high heat.
- Flip steaks and cook for another 3 to 4 minutes for medium rare.
- Remove the steaks from the pan; cover with aluminum foil to rest.
- Add the butter to the pan; toast the remaining peppercorns over medium heat for 1 minute.
- Add 1/3 cup Cognac; reduce by 2/3 over high heat.
- Add the cream and reduce by 2/3 or until the cream coats the back of the spoon.
- Add the remaining Cognac. Season to taste and spoon the sauce over the steaks. Garnish with parsley if desired.
NOTES
Chef Robyn Quist is originally from Hastings, Nebraska, and now lives outside of Lincoln, Nebraska, with her husband Jeremy. She has been a Private Chef for the past 13 years and is also a Chef Instructor for Art & Soul in Lincoln. Chef Robyn has been featured in the Lincoln Journal Star for a class she did honoring Anthony Bourdain and his recipes. “Bourdain is one of my favorite chefs and has been a culinary inspiration to me,” said Chef Robyn, who spends her spare time creating and writing recipes. She is passionate about creating dishes and recipes that include local ingredients from local producers. She and Jeremy have four children.
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